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
-
20 minAppetizerolive oil, leeks, potatoes, vegetable stock tablets, whipped cream, roasted peppers,Cold Potato Leek Soup -
50 minAppetizerfresh mussels, dry white wine, threads of saffron, creme fraiche, cayenne pepper, salt, chives, lemon juice, French mustard,gratin mussels with saffron and chives -
10 minLunchparsnip, baking flour, olive oil, thyme, chickpea, paprika, coriander powder (ketoembar), cumin powder (djinten), dried oregano, vegetable stock,parsnip-cauliflower soup with spicy chickpeas -
20 minAppetizervine tomato, avocado, cucumber, asparagus tips, fresh chives, mayonnaise, Tabasco, lamb's lettuce,stuffed tomatoes
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it