Soup-carrot puree

What you need:

800 g carrots

50 g onion

40 g wheat flour
what kind of flour should I choose? we'll show

40 g butter

300 g milk or water

salt - to taste

80 g cream or butter for filing

parsley sprigs

Carrots and onions peel and finely chop. All spasseruyte at half the normal oil before painting it orange.

To the fried vegetables, add a little water or broth and simmered until tender. Cool and RUB through a sieve together with the broth.

For the sauce, flour dry while stirring until the smell of roasted nuts, cool and dilute with warm water or broth until smooth.

Pureed vegetables and white sauce connect, dilute to desired consistency with milk, broth or water. All cook for 10-15 minutes, add salt to taste.

Serve the soup in a deep dish, put a piece of butter, a sprig of parsley. Separately, you can submit croutons of toasted bread or cereal.