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
-
25 minAppetizerpumpkin, oil, (sea salt, (freshly ground) pepper, Red pepper, mild curry powder, vegetable stock, tomatoes, fresh coriander,curry broth with roasted pumpkin -
280 minAppetizercow shank, tap water, onion, leeks, celery, celeriac, tomato paste, garlic, celeriac, fresh ginger, peppercorns, salt, clove, dried laurel leaves, star anise,beef broth with three types of celery -
20 minSmall dishchives, olive oil, soft goat cheese, ricotta, poppy seed, Sesame seed, chives, cress,goat ricotta with poppy seeds and sesame -
40 minAppetizersolid potatoes, broad beans, lemon, shallot, olive oil, mustard, Red wine vinegar, walnuts,potato salad with broad beans
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it