This Carrot soup recipe starts with a veloute sauce.
You will need:
2 oz Clarified butter
2 oz Bread flour
1- 1/2 or 2 Quarts of hot chicken stock
Heat the butter in a heavy sauce pot over low heat, add the flour and make the roux. When mixed cool the roux slightly. Gradually add the hot stock to the roux, stirring constantly. Bring the sauce to a slow simmer and cook for an hour stirring occasionally, adding more stock if needed for the right consistency.
While the veloute sauce is simmering, this carrot soup recipe next step is to prepare the puree.
You will need:
1-1/2 oz butter in a pan
1-1/2 lbs small sliced carrots
6-oz small sliced onion
Combine these three ingredients, sweat vegetables in the butter until they are almost tender,and the flavors develop. Be very careful not to brown vegetables. When your veloute sauce is finished, strain the veloute sauce through a cheesecloth. Combine the veloute sauce with the cooked vegetables and simmer until the veggies are tender. Check to see if any fat or scum float to the top, then skim it off. Test the consistency and add more stock if needed. Season to taste.
Finishing the carrot soup recipe
Take the carrot soup off the heat, and puree the soup with an immersion blender. Strain through a fine china cap. At service time heat the soup again and add 1-1/2 cups hot heavy cream. Garnish with chopped parsley. This is the finest carrot soup recipe I learned in culinary school.