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.
-
20 minAppetizerbutter, onion, leeks, garlic, flour, meat broth from tablet, baguette, bread, mature cheese,quick onion leek soup with cheese
-
20 minAppetizerred grapefruit, olive oil, white almonds, mixed salad, old goat's cheese, mustard, honey, White wine vinegar, mild olive oil,salad with goat's cheese, almonds and red grapefruit
-
20 minAppetizergreen asparagus tips, lemon juice, grated horseradish, mayonnaise, smoked wild salmon, sour cream,wild salmon rolls
-
20 minLunchnarrow noodles, vegetable stock, herbal broth, fresh ginger, soy sauce, pod, sugarsnap, spring / forest onion, pak choi, fresh coriander,noodle soup with green vegetables
Nutrition
120Calories
Sodium2% DV55mg
Fat17% DV11g
Protein4% DV2g
Carbs1% DV3g
Fiber8% DV2g
Loved it