Summary

Ingredients

• 500 g carrot (s)
• 2 tablespoon shallot (s), chopped
• 200 g potato (s)
• 3 tablespoon butter
• 1 liter tea (linden blossom tea, without sugar)
• 1 dl cream
• salt
• pepper

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Instructions

1. Peel the vegetables and cut into cubes. Sauté in the butter, fill up with linden blossom stock, season and simmer until soft. Purée finely with a hand blender and pass through a sieve. Add the double cream and bring to the boil briefly.
2. In summer the soup tastes good with a fresh baguette and sparkling Prosecco!