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Cream Of Carrot Soup With Brandy And Chervil

Natural.Foodie's picture
Ingredients
  Chicken wings 1 Pound, sectioned
  All purpose flour 1 Tablespoon
  Unsalted butter 2 Tablespoon
  Shallots 3 Large, chopped
  Carrots 1 Pound, peeled and chopped
  Brandy 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chopped fresh chervil 18 Tablespoon (1 Cup Plus 2 Tablespoons)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
Directions

1. Toss the chicken wings with the flour. In a large saucepan or flameproof casserole, melt the butter over high heat. Add the chicken wings and cook, stirring occasionally, until the chicken is browned, about 6 minutes.
2. Add the shallots and cook until softened and fragrant, about 2 minutes. Add the carrots, brandy and wine and cook over high heat for 1 minute. Add 2 1/2 cups of water, return to a boil and reduce the heat to low. Cover and simmer until the carrots are very tender, about 45 minutes. Remove from the heat.
3. With a slotted spoon, remove and discard the chicken pieces. Stir in 1 cup of the chervil. Puree the soup in batches in a blender or food processor until very smooth. Return to the pan, stir in the cream and season with the salt and pepper . Divide the soup among 4 bowls garnish each with the remaining chopped chervil and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
4

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