Summary

Ingredients

• 500 g carrot (s)
• 100 g sprin onion (s)
• 30 g butter
• 3 orange (s), untreated
• 1 ½ liter chicken broth, strong
• 1 piece (s) ginger (walnut-sized), peeled
• 2 tablespoon crème fraîche
• 150 ml orange juice, freshly squeezed
• Nutmeg, freshly grated
• Cayenne pepper
• salt and pepper

For the set:

• 4 teaspoons crème fraîche
• Orange peel, cut into fine strips

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Instructions

1. Peel the carrots and cut into small cubes. Clean the spring onions and cut into fine rings. Peel only the outside of the peel of the orange, not the white (it is bitter). Cut fine strips from a few pieces of shell for the garnish and set aside.
2. Heat the butter in a saucepan, sweat the orange peel and onions in it. Add the carrot cubes and sauté briefly. Pour in the chicken stock, add the halved piece of ginger and simmer the soup over a mild heat for about 15 minutes. Remove the ginger (otherwise it will be too hot), then puree the soup.
3. Then heat again, add the orange juice, stir in the crème fraîche and season with nutmeg, cayenne pepper, salt and pepper. Arrange the soup in soup bowls and garnish with a dollop of crème fraîche and the orange peel strips.