Summary

Ingredients

• 500 g carrot (s)
• salt and pepper
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon butter
• 0.5 liter ½ vegetable stock, instant
• 0.5 ½ pot basil
• 2 chicken fillet (s) (15 g)
• 200 g whipped cream
• 2 tablespoons oil
• some basil for garnish
• possibly lemon juice

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Instructions

1. Peel, wash and cut the carrots into large pieces. Peel and finely dice the onion and garlic. Melt the butter in a saucepan and sauté the onion and garlic in it. Add the carrot pieces and sweat them too. Pour in the broth, bring to the boil and cook for about 15 minutes.
2. Pluck the basil leaves from the stems, wash, pat dry and finely chop. Wash the chicken, pat dry and cut into small cubes. Put on 8 skewers.
3. Heat the oil in a pan. Fry the skewers for 6 - 7 minutes while turning. Season with salt and pepper. Take out and keep warm.
4. Puree the soup, add the cream and basil, puree briefly again. Season to taste with salt. Arrange the soup in bowls. Garnish with basil leaves. Add the chicken skewers.
5. This soup is sweet (because of the sweet carrots), but you can add lemon juice to prevent the soup from becoming too sweet.