Soup & Stew
4 servings
20 minutes
25-30 minutes
Melissa's Corporate Chefs
3 quarts Water
1 pound Organic Carrots
1 Onion
1/2 teaspoon Sugar
1 tablespoon Butter
1/2 cup Sour Cream
1/2 cup Croutons
1 tablespoon Salt
Julienne the carrots and onion, place in a large pot of water and bring to a boil. Simmer until tender.
Drain, reserving liquid, then push carrots and onion through a fine sieve or chinois.
Add the purée back to the strained liquid, add the sugar, butter and salt and bring back to a boil.
Let boil for a few minutes. Remove from heat, pour into individual serving bowls and top with a dollop of sour cream and a few croutons just before serving.
