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12Ingredients
50Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. carrots (– trimmed, peeled, sliced extra thin on a mandolin)
- 1/2 sweet onion (a large, – peeled, sliced thin on a mandolin)
- 1 sprig fresh thyme
- 4 oz. unsalted butter (–, 2oz to start soup, one ounce to finish soup and one ounce to fry bread cubes)
- 1/2 tsp. sea salt (course)
- 1/4 tsp. sugar
- 10 oz. potato (– peeled and cut into small cubes slightly bigger than peas)
- 4 cups water
- 2 Tbsp. creme fraiche (I substituted a high quality cream cheese that was without preservatives, gum and stabilizers…but in a pinch sour cream or French or Australian style yogurt would work)
- 1/2 roll (a quality, – cut into small cubes)
- 1/4 cup canola oil (to fry bread)
- 2 Tbsp. fresh chervil (or cilantro leaves)
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Reviews(1)
Betsy 6 months ago
Very satisfying flavor and filling. Could easily stand as a soup n’ salad dinner choice. Not a cilantro fan, I substituted fresh chopped parsley.