1 1/2 lb carrot 4 oz shallot 2 tbsp butter 2 cups milk 8 tbsp mango juice 1 tsp curcuma 2 cups vegetable or chicken stock 1/2 cup cream 2 tbsp chopped parsley greens black pepper pound, salt to taste | Directions: Cut thinly carrot and shallot and fry in butter. Add milk, cover with a lid and stew for 20 minutes, then mash through a sieve. Add mango juice,s tock and cream, stir and cook through for additional 2 minutes, then dress with salt, pepper and curcuma.
When serving, season the soup with chopped greens. |
