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Cathy Maykut Cayton
Carrot soup with cress
A tasty recipe. The starter contains the following ingredients: poultry, sunflower oil, shallot (finely chopped), garlic (finely chopped), winter carrot (in pieces), sereh (lemongrass), chicken broth (homemade or from 1 tablet), crème fraîche and cress.
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Ingredients
Directions
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Heat the oil in a pan. Fry the shallots and garlic for 3 minutes. Stir in the pieces of carrot and fry them for 1 min.
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Cut the lemongrass stalk open lengthwise. Pour the stock in the pan and add the lemongrass. Bring everything to the boil and boil the soup for 15 minutes.
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Remove the lemongrass stalk. Puree the soup with the hand blender. Stir the crème fraîche through the soup and season the soup with salt and pepper. Spoon the soup into 4 plates or bowls, scoop a spoon of crème fraîche and cut the cress above the soup of the mat. Tasty with toasted bread with butter.
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Nutrition
120Calories
Sodium2% DV55mg
Fat17% DV11g
Protein4% DV2g
Carbs1% DV3g
Fiber8% DV2g
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