Summary

Ingredients

• 500 g carrot (s) (fresh youn bunch carrots with reens if possible)
• 100 g onion (s)
• 3 tablespoon butter
• 0.5 teaspoon ½ sugar
• 1 pinch (s) salt
• 0.75 liters ¾ poultry stock
• 250 g cream
• White pepper from the mill
• 1 pinch (s) cayenne pepper
• 250 g turkey breast
• 1 teaspoon flour
• 1 tablespoon clarified butter
• 1 bunch chervil or flat leaf parsley

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Instructions

1. Wash, peel and cut the carrots into thin slices. Peel the onions and cut into fine slices. Steam both together in the butter until translucent, then add sugar and salt. Pour in the poultry stock and let everything simmer covered for about 15 minutes.
2. Finely puree the soup in the mixer or with the hand blender. Whip the cream until semi-stiff and fold under. Season the soup with salt, pepper and cayenne pepper and cover and keep warm.
3. Cut the turkey breast into 2 cm cubes, season with salt, pepper and dust with the flour.
4. Heat the clarified butter and fry the turkey meat in it, place in a sieve and let the fat drain off.
5. Wash the chervil, pat dry and pluck the leaves (or chop the flat-leaf parsley). Place the meat in four soup plates and pour the hot carrot soup over them. Garnish the soup with the chervil leaves.