Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
40 minAppetizerdough for savory pie (frozen), sauerkraut natural, Eggs, creme fraiche, ground old cheese, fried leg ham, dates,sauerkraut cakes
-
25 minAppetizerolive oil, onion, shawarma strips, vegetable stock, tomato cubes, garlic, chickpeas, fresh coriander,Chickpeasoup
-
12 minAppetizernew potatoes with peel, egg, dash of white wine vinegar, water, Shrimp cocktail with sauces,cocktail with pink shrimps and garlic sauce from rené pluijm
-
25 minAppetizertofu natural, egg, soy sauce, flour, shii-takes, nori sheets, sweet chilli sauce, oil for frying,crispy tofu balls with sweet chili sauce
Nutrition
120Calories
Sodium2% DV55mg
Fat17% DV11g
Protein4% DV2g
Carbs1% DV3g
Fiber8% DV2g
Loved it