Carrot Potage
- Cook
- 20 min
3 large carrots, peeled, halved lengthwise, thinly sliced
3 tablespoons unsalted butter
1 teaspoon kosher salt
1 ¾ cups (400ml) milk
Ground white pepper, to taste
Add 1 tablespoon of water to the pot and line the pot with a sheet of parchment paper. Place carrots in the pot, cover and steam over low heat for 10 minutes. Turn off the heat and let the carrots steam in the residual heat for an additional 10 minutes.
Combine the carrots, butter, and salt in a blender and puree until smooth.
Return the purée to the pot, then add the milk and white pepper. Heat over medium heat, stirring continuously, until warmed through.
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