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Carrot Soup

4 lge shallots (or 1 onion) finely chopped
45g unsalted butter
1.25kg carrots
1.75-2l chicken stock
salt
freshly ground black pepper
(cayenne pepper - if you're adventurous!)
125ml whipping cream
2-3 tbsp chopped chervil/chives

Sweat the shallots (onions) in the butter over a low heat. Scrape
and dice carrots (coursely). Add them to the
shallots and stir thoroughly. Continue to cook gently for 10 minutes,
stirring from time to time. Add stock to barely cover carrots and
simmer until tender (do not boil).

Put through a mouli-legumes / blender, and thin further to taste,
and season. Whip the cream until thick but not stiff. Season and
add chopped chervil. Reheat soup, without boiling. Divide between
bowls and float cream on top.

Serves 6-8.

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