Crème à la Nivernaise (Cream of Carrot Soup)

Ingredients

• 600 grammes the red of carrots
• butter
• 1 litre sauce Béchamel
• 1 décilitre Consommé blanc
• cream
• 3 spoonfuls fine brunoise of carrot red

Instructions

1. Stew the red of the carrots in butter.
2. Add it to the sauce Béchamel, finish the cooking and pass through the étamine.
3. Complete with the Consommé blanc and heat.
4. Add the cream at the moment of serving.
5. Garnish with 3 spoonfuls of fine brunoise of carrot red, stewed in butter and cooked down in Consommé blanc.