Summary

Ingredients

• 1 large vegetable onion (s)
• 1 piece (s) ginger your choice
• 4 cloves garlic
• 2 tablespoon olive oil
• 1 kg carrot (s)
• 4 potato (s)
• 4 orange (s), untreated
• 1 cup cream
• 1 cup crème fraîche
• Orange (n) - peel, grated
• 2 liters poultry broth or vegetable broth
• 1 salt and pepper
• 1 bunch thyme, fresher
• Garlic pepper
• Worcester sauce
• little Tabasco
• possibly sherry if required
• 1 pinch (s) sugar, brown
• 3 tablespoon nuts (nut topping, alternatively pine nuts or pumpkin seeds)

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Instructions

1. Peel the onion, ginger and garlic cloves. Then finely dice and sweat in hot olive oil.
2. Add the peeled and chopped potatoes and carrots. Dust the carrots with a good pinch of brown sugar and sweat everything while stirring until translucent. Deglaze with the chicken stock and simmer for about half an hour. Then puree.
3. Peel off some zest from 2 oranges and finely grate the peel of the other two oranges. Then squeeze out all the oranges. Now add the cream and the juice of the oranges. Puree again and do not let boil again. Season with pepper, salt, garlic pepper, Worcestershire sauce, a little Tabasco, thyme, the grated orange peel and possibly a little sherry.
4. Carefully roast the nuts for the topping (alternatively pine nuts or pumpkin seeds) in a pan.
5. Pour the soup onto plates and then serve with a dollop of crème fraiche. Sprinkle with the nut topping and some thyme and orange zest as a decoration.
6. A great, fresh soup for many occasions and menus.