Hainaut carrot soup with parsley and butter

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This Hainaut carrot soup is simple and gently sweet in flavor. Parsley and a knob of butter at the end give it a rounded, comforting finish.

Serves: 4 people

Preparation time: 30 min

Ingredients

• carrots, chopped – 1 1/2 lb
• potato, diced – 7 oz
• onion, chopped – 1
• butter – 3 tbsp
• vegetable stock – 5 cups
• bay leaf – 1
• flat-leaf parsley, chopped – 3 tbsp
• heavy cream – 1/2 cup
• salt – to taste
• white pepper – 1/4 tsp

Method

1. Cook the onion in half of the butter until translucent. Add the carrots and potato and let them soften for 3 minutes.
2. Pour in the stock, add the bay leaf and simmer the soup for 25 minutes until the vegetables are tender.
3. Remove the bay leaf and blend the soup until smooth. Stir in the cream, the remaining butter, the white pepper and two thirds of the parsley.
4. Season with salt to taste and ladle the soup into bowls. Scatter the remaining parsley over the top and serve at once.