Filter
Reset
Sort ByRelevance
Stephanie P
Carrot soup with sticks
Also try this delicious carrot soup with ginger
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Let the puff pastry thaw and cut both slices in half.
-
Roll each piece of dough in the shape of a staff. Roll them through the grated cheese and place them on a baking tray with baking paper.
-
Fry the sticks in 10 minutes until done and brown. Let them cool.
-
Heat the oil in a soup pan and gently fry the onion with the spices in about 5 minutes.
-
Add the carrots and fry for a few more minutes. Pour in the stock and let the carrot cook for about 10 minutes.
-
Puree the soup and season to taste with salt and pepper. Serve the soup with a nice spiral of crème fraîche and a puff pastry staff.
Blogs that might be interesting
-
30 minAppetizervictoria perch fillet, flour, oil, onion, garlic, winter carrot, fresh parsley, canned anchovy fillet, White wine, bay leaf, rucola lettuce,victoria perch fillet in white wine
-
15 minAppetizerlimes, avocados, Red onion, Tasty vine tomatoes, Tabasco, Red pepper, garlic, coriander, tortilla chips natural,dos salsas
-
20 minAppetizerpeanut oil, olive oil, spring / forest onion, fresh ginger, tomato paste, chicken bouillon, meat tomato, fresh coriander,tomato broth with spring onion and coriander
-
20 minAppetizerarugula, carpaccio with pine nuts and parmesan cheese, olive oil, lemon, fennel,fennel salad with carpaccio
Nutrition
230Calories
Sodium0% DV0g
Fat23% DV15g
Protein8% DV4g
Carbs6% DV17g
Fiber0% DV0g
Loved it