Carrot soup
Instructions
Wash and slice the carrots and fry them in butter with potatoes cut into chunks and chopped onion.
Add the broth and cook for 1 hour.
Allow to cool and then mix.
Beat the egg yolks with the yoghurt and a tablespoon of parsley and merge all to the smoothie.
Put on the fire, let simmer a few minutes and then serve.
Ingredients and dosing for 4 persons
- 400 g of carrots
- 2 potatoes
- 50 g of butter
- 1 onion
- 100 cl of broth
- 2 egg yolks
- 4 tablespoons of white yoghurt
- 1 tablespoon of chopped parsley