Summary

Ingredients

• 1 onion (s)
• 50 g butter
• 1 clove garlic
• 1 tablespoon vegetable oil
• 2 piece (s) ginger, the size a walnut
• 1 stick (s) celery
• 500 g carrot (s), thinly sliced
• 0.75 liter ¾ vegetable stock
• 1 tablespoon honey
• 2 tablespoon crème fraîche
• salt and pepper
• 1 lemon (s), grated zest, untreated
• Parsley, to decorate
• sugar

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Instructions

1. Chop the onions into small pieces. Peel and thinly slice the ginger and heat the oil and butter. Fry the onion with the garlic, add the ginger, celery and carrot slices and sauté with a piece of butter. Deglaze with the vegetable stock, add a little salt and simmer with the lid on for about 12 minutes. Then puree the cooked vegetables with the honey, the créme fraîche, a pinch of butter and the grated lemon zest. Season with salt, pepper, lemon juice and sugar and garnish with parsley.