A tasty vegetarian appetizer: soup in a winter carrot.
Cut the winter roots into 12 pieces. Blanch them, pour them, rinse cold water and drain them into small 'carrot-glasses'.
Fry the shallot, garlic and chopped carrot for 8 minutes in the butter.
Pour in the stock and let the soup simmer for 15 minutes. Puree the soup with the basil.
Add salt and pepper to taste. Serve the soup in the 'carrot glasses' and garnish with basil.
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