Cream Of Carrot Soup with Parsley Roots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 43 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 15 g butter
- 25 g onion (s)
- 250 g carrot (s)
- 50 g parsley root (s)
- 1 teaspoon sugar
- 400 ml vegetable stock
- 1 tablespoon lemon juice
- 25 g crème fraîche
- 2 spring onion (s), thin
- 1 pinch (s) salt
- 2 tablespoon fried onions
Print Recipe
Pin Recipe Instructions
- Clean the vegetables. Finely dice the onions, cut the parsley root and carrots into slices. Cut the spring onions into thin rings using only a small portion of the green.
- Melt the butter in a saucepan, sauté the onion, add the carrots and parsley root and stir well. Sprinkle with a not heaped teaspoon of sugar and mix everything well, continue to simmer for 1 minute while stirring. Deglaze with vegetable stock, bring to the boil and simmer over reduced heat until the vegetables are soft. Depending on the size of the pieces and the quality of the vegetables, it takes about 15-20 minutes.
- Now puree the soup, adding the crème fraîche. Season to taste with lemon juice and salt, pickle the spring onions and let them steep in the hot soup.
- Spread the soup on plates or bowls and serve sprinkled with fried onions.
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