Carrot Soup with Feta Pieces
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg carrot (s)
- 3 medium potato (s)
- 1 leek
- 2 medium onion (s)
- 2 tablespoon vegetable broth
- 2 cloves garlic
- Herbs (8 - herb mix), frozen or fresh
- salt and pepper
- Paprika powder, hot as rose
- Fondor
- Maggi
- 2 tablespoon crème fraîche
- Feta cheese (cow`s milk)
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into small pieces. Put in a saucepan, cover with water and bring to a boil. In the meantime, cut the potatoes, leek and onions into small pieces and add. The vegetables should be covered with water. Add the vegetable stock and cook everything for about 10-15 minutes, until the carrots are tender.
- Remove the saucepan from the heat and add the garlic, crushed or chopped, to the vegetables. Then puree with a hand blender or a food processor. Now, depending on your taste, season with the herbs, salt and pepper, the paprika powder, fondor and maggie. Finally stir in about 2 tablespoons of creme fraiche.
- Cut the feta cheese into small pieces. Put the soup in plates and sprinkle with pieces of fat if you like.
- Tip: The feta should only be added to the hot soup on the plate just before serving, as it can melt quickly in the pot and if it is too hot.
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