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 minAppetizermeat tomato, zucchini, garlic, spring / forest onion, Mozzarella, tagliatelle, olive oil, Red Pesto, green pesto,tagliatelle with zucchini, tomato and mozzarella -
45 minAppetizerfresh pumpkin, onion, chorizo sausage on one piece, fresh Italian herbs, garlic, traditional olive oil, chicken broth in pot, lemon juice,pumpkinsoup -
20 minAppetizermie, fresh ginger root, Thai Red curry pasta, fish bouillon tablets, tuna steak, bunch onions, Japanese soy sauce, lemon juice, fresh coriander leaves,spicy noodle soup with tuna -
15 minAppetizerEggs, olive oil, shallot, potato, watercress, chicken bouillon, nutmeg,watercress Soup
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it