Carrot Soup À La S – Fuechsle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g carrot (s)
- 2 onions)
- 2 apples
- 1 tablespoon butter
- 0.5 teaspoon ½ ginger, freshly grated
- 0.5 teaspoon ½ cinnamon powder
- 0.5 liter ½ vegetable stock
- 150 ml orange juice
- 150 g crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into small pieces. Peel and dice the onions. Peel the apples, remove the core and cut into pieces.
- Heat the butter in a large saucepan and sweat the onions in it. Mix in the carrots, apples, ginger and cinnamon and stew briefly.
- Add the stock and orange juice and simmer for about 15 minutes. Puree the soup and season with salt and pepper. Stir in the crème fraîche. Serve with white bread.
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