Peel the shallot. Cut the carrots, ginger and shallot into large pieces and sauté them in a little oil in a saucepan. Add the sugar and let it caramelize slightly. Pour in the stock, bring to the boil and then simmer over medium heat for 15 minutes. Add the butter and finely puree the soup with the hand blender. Season with salt and pepper and add a little lemon juice to taste. Garnish with parsley and a dollop of crème fraîche.
Fried chicken breast cubes go very well as an insert, and freshly baked bread as a side dish.
Ingredients
Print Recipe
Pin Recipe