Carrot & Shallot Soup with Chervil Cream

Ingredients

• 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)

Method

• 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.

Notes

• SERVINGS: 8
• SOURCE: Adapted from Alice Waters