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Soup & Stew
American
4 servings
20 minutes
30 minutes
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.
