Cream of Carrot Soup with Chervil Recipe

• 1 pound peeled and sliced carrots
• 1 cup sliced shallots
• 1/2 cup chopped chervil stalks
• 1/4 cup butter
• 2 quarts chicken or vegetable stock
• 1 cup heavy cream
• 2 tablespoons finely chopped chervil
• Nutmeg
• Whipped cream, to garnish

1. Saute 1 pound peeled and sliced carrots, 1 cup sliced shallots, and 1/2 cup chopped chervil stalks in 1/4 cup butter until the shallots just begin to soften.
2. Add 2 quarts chicken or vegetable stock and simmer until the carrots are soft.
3. Puree in a blender.
4. Add 1 cup heavy cream and 2 tablespoons finely chopped chervil and reheat to boiling.
5. Season with salt, pepper, and nutmeg and serve garnished with a dollop of unsweetened whipped cream and a sprig of chervil.

carrots, shallots, chervil stalks, butter, chicken, heavy cream, chervil, nutmeg, cream

Taken from www.chowhound.com/recipes/cream-of-carrot-soup-with-chervil-10416 (may not work)