|
400g carrots
oil
onion, white
clear vegetable stock
orange juice
white wine
caraway
coriander
nutmeg
cream or creme fraiche
pepper, black
parsley
preparation: Cut onion, carrots, ginger into fine cubes and
sweat it in oil. Quench with white wine and orange juice, infuse
soup, add caraway, nutmeg, pepper, salt and boil for 20 minutes.
Remove from stove and puree with a handblender until it has got
the required consistency. ( more or less fine, as you please)
Then boil again on very low heat.
Before serving, refine with cream, coriander and parsley.
I made this soup at home on christmas 2005 - whereupon my son
wrinkled his nose and said: what`s that about, a carrot soup -
on christmas?
With no comment I dished out the soup and waited. All of them
spooned up with precaution and a bid of scepticalness, cause
carrots seem to be a bid to healthy - and my younger son went
to kitchen after dinner and spooned out the soup pot
until cleaned.
|
