Carrot Cream Soup with Pesto

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g carrot (s)
  • 150 g celery
  • 20 g butter
  • 1 teaspoon sugar
  • 800 ml vegetable stock
  • 3 tablespoon crème fraîche
  • salt
  • pepper
  • 1 bunch parsley
  • 1 bunch thyme
  • 20 g parmesan cheese
  • 20 g pine nuts
  • 125 ml olive oil
Carrot Cream Soup with Pesto
Carrot Cream Soup with Pesto

Instructions

  1. Peel, wash and roughly grate the carrots and celery. Heat the butter and sauté the vegetables with the sugar in them. Deglaze with the broth and simmer for 15 minutes. Add creme fraiche and puree with a hand blender. Season to taste with salt and pepper.
  2. For the pesto, put the parsley, thyme, parmesan and pine nuts in a tall mug and puree with the hand blender. Gradually add the oil (if you want it to be quicker and easier, you can also buy ready-made pesto).
  3. Put the soup in plates and spread the pesto on top.

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