Carrot & Shallot Soup with Chervil Cream


  • 8 large shallots, minced
  • 6 tablespoons butter
  • 5 lbs. sweet carrots, 6 cups, roughly chopped
  • 3 quarts chicken stock (approximate), enough just to cover carrots
  • 1 cup heavy cream
  • 1/4 cup chervil, minced fine (if unavailable, use 2 T tarragon)


  • Melt butter in soup pot and add shallots. Cook over low heat. Peel and roughly chop carrots and add to shallots, sweating together for about 8-10 minutes.
  • Add just enough chicken stock to barely cover and cook until the carrots are tender.
  • Puree. Season to taste.
  • Barely whip the heavy cream and flavor it with the minced chervil and salt and pepper to taste.
  • Serve the soup and float a little whipped cream on top.


  • SOURCE: Adapted from Alice Waters