Carrot soup with cheesy croutons – The Copper Kettle
Velvety carrot soup with cheesy croutons for any occasion. Perfect comfort food with a luxurious twist.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecopperkettleblog.com.
Ingredients
- 400 grams courgettes
- 400 grams carrots
- 1 leek
- 1 glug olive oil (extra virgin)
- 2 tbsp butter
- 1.2 litres water (for the stock)
- 2 cubes chicken Boullion stock
- 1 large sprig parsley (tied)
- salt
- 2 slices rye bread (or any other similar bread type)
- Parmesan cheese (grated to cover the croutons)
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