Carrots, apples and onions may seem an odd combination, but this delicious German Carrot Soup is a traditional dish along the Rhine.

German Carrot Soup

German Carrot Soup
Recipe type: Soups and Stews
Cuisine: German
Serves: 4 to 6 servings
  • 1 pound (450 g) carrots, peeled and sliced
  • bay leaf
  • 1 3/4 pint (1 litre) chicken stock
  • 1 teaspoon (5 g) brown sugar
  • 3 ounces (75 g) butter
  • 3 medium onions, peeled and halved
  • 1 large cooking apple, peeled, cored and sliced
  • salt and freshly ground pepper
  • a little lemon juice
  • a little chopped chervil
  1. Put the carrots into a large pan with the bay leaf, chicken stock, and brown sugar.
  2. Bring to a boil, then simmer until nearly tender.
  3. Meanwhile, heat the butter in a frying pan, add the sliced onions and apples with a little salt and pepper.
  4. Fry until soft and golden brown.
  5. Add the contents of the frying pan to the carrots, and continue cooking until all the vegetables are very soft.
  6. Strain and reserve the liquid. Remove the bay leaf.
  7. Sieve or liquidize the vegetable mixture until very smooth.
  8. Return to the liquid. Reheat and adjust the seasoning, adding a little lemon juice if necessary.
  9. Serve sprinkled with chopped chervil.


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