Filter
Reset
Sort ByRelevance
Evan Chambers
Creamy carrot soup with parsley oil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Additional requirements: blender, hand blender.
-
Chop the onion.
-
Grind the parsley very finely in a blender and mix in the olive oil.
-
Cook the egg hard in eight minutes.
-
Let it scare and peel it.
-
Rub the egg over a bowl with a spoon through a sieve.
-
This creates small pale yellow granules that resemble Mimosa.
-
Peel the carrots with a peeler and cut into slices.
-
Heat two tablespoons of olive oil in a soup pan and gently fry the onion.
-
Put in the curry powder, carrot and oatmeal and fry gently for two minutes.
-
Pour in the stock and cook the soup gently in ten to twelve minutes.
-
Puree everything with the hand blender into a nice smooth, lightly bound soup.
-
Stir in the cream.
-
Add some salt and freshly ground pepper and warm for a short while.
-
Dilute the soup with some stock.
-
Spoon the carrot soup into deep plates and scoop some egg mimosa in the middle.
-
Drip the parsley oil around it in the soup.
Blogs that might be interesting
-
205 minAppetizerfilo pastry (frozen), olive oil, fresh salmon fillet, egg, lime juice, full yogurt, samphire,salmon cakes with samphire
-
25 minLunchgreen asparagus, sugarsnap, fennel bulb, cucumber, flat leaf parsley, fresh chives, perennial crumb cheese, lemon zest, lemon juice, sharp mustard, mild olive oil,spring salad with lemon mustard dressing
-
25 minAppetizerfeta, olive oil, dried oregano, chilli pepper flakes, zucchini, lemon, raw ham, fresh mint,grilled zucchini with fried feta and mint
-
20 minLunchbutter, shallot, flour, frozen puff pastry, egg, cream, feta, chorizo, pea, broad bean, deep-frozen garden beans, fresh capuchins, butter, fresh chervil, fresh parsley,savory pie with fresh green beans
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it