“Why am I not in Gascony the week after Labor Day?” Carrot and Red Pepper Soup

Dscn0384

Course Soups and Stews

Ingredients in this Recipe

1 bouillon cube chicken or vegetable preferably a Maggi cube
1 large shallot, diced
1 small, ripe tomato peeled, seeded and diced
1 tablespoon chopped fresh sages leaves
1/2 cup heavy cream
2 cups warm water
2 large carrots, peeled and sliced into 1/4" thick discs
2 slices of good, leftover country bread cut into small cubes for croutons
4 tablespoons salted butter

Recipe Preparation

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