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from the kitchen of Sharmagne Leland-St.John
4 tablespoons butter
1/2 cup shallots, thinly sliced
1 garlic clove, minced
2 cups sliced carrots
1 potato, peeled and thinly sliced with peeler
2 cups vegetable broth
1 cup milk
Grated ginger to taste
1½ teaspoon salt
1/8 teaspoon white pepper
1 egg yolk
1 cup light cream
1 tablespoon minced parsley
Melt the butter in a saucepan. Mix in the shallots,
garlic, carrots, and potato. Cover and cook over a
low heat for 10 minutes, shaking the pan frequently.
Add the broth, milk, ginger, salt and pepper. Bring
to a boil, cover, and cook over low heat 25 minutes.
Purée the soup in an electric blender or pass through
a moulee or sieve. In bowl, beat the egg yolk and
the cream. Add a little of the hot soup, stirring
constantly, so it doesn’t curdle. Return to saucepan
Taste for seasoning. Reheat, but do not boil.
Garnish with parsley and croutons.