Summary

Ingredients

• 350 g carrot (s)
• 0.5 teaspoon ½ sugar
• 30 g butter
• 625 ml stock (instant)
• salt and pepper
• 2 tablespoon whipped cream
• Rocket pesto
• 20 g parmesan cheese
• 20 g pine nuts
• 50 g rocket
• 3 tablespoon olive oil
• salt and pepper

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Instructions

1. Wash and clean the carrots, cut into small cubes and roast with sugar in melted butter for about 3 minutes. Pour the bouillon on top. Season with salt and pepper and cook over a low heat for about 10 minutes. Mix the soup well again.
2. Roast the pine nuts in a pan without fat for about 6 minutes, turning constantly. Let cool down. Wash the rocket, drain well, roughly chop and puree with pine nuts, parmesan and olive oil. Season with salt and pepper.
3. Arrange the carrot soup, drizzle with rocket pesto and garnish with rocket and pine nuts. Sprinkle with coarsely ground pepper.