Carrot soup with cress

Name: carrot soup with cress
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 el sunflower oil; 1 shallot finely chopped; 1 clove garlic finely chopped; 400 g winter carrot in pieces; 1 stem lemongrass lemongrass; 500 ml chicken bouillon homemade or from 1 tablet; 100 ml creme fraiche; 1 tray 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.

Ingredients

Kitchen Stuff

blender

Directions

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.
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.
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.