Summary

Ingredients

• 140 g onion (s)
• 4 cloves garlic
• 600 g carrot (s)
• 40 g iner root, fresh
• 200 g apricot (s), dried
• 4 tablespoon olive oil
• 2 teaspoons curry powder
• 1.6 liters vegetable stock
• 400 ml white wine, dry
• salt and pepper
• sugar
• 6 slices toast
• 2 tablespoons oil
• 200 g cream
• 12 slices Parma ham
• Chervil, fresh, for garnish

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Instructions

1. Peel the onions, garlic cloves, carrots and ginger and cut into fine cubes. Cut the apricots into fine strips. Braise everything in olive oil and dust with curry. Pour in the vegetable stock, season with salt, pepper and sugar and simmer covered for approx. 15 minutes. Pour in the white wine and simmer the soup for another 15 minutes without the lid.
2. Debark the toast and cut into approx. 1 cm cubes. Fry the cubes in a pan with the oil until golden brown on all sides. Take the croutons out of the pan and drain them on kitchen paper.
3. Pour the cream into the soup and briefly bring to the boil. Finely puree the soup with the hand blender and season to taste. Just before serving, foam up the soup again with the hand blender and distribute it on the plates. Place two slices of Parma ham and 1/6 of the croutons in each plate, garnish with chervil leaves.
4. If the soup is served as a main course, it is only enough for 4 people.