Summary

Ingredients

• 1 medium onion (s)
• 1 bunch chervil
• 1 bunch basil
• 1 bunch carrot (s)
• little salt water
• pepper
• 1 tablespoon butter or margarine
• 1 tablespoon flour
• 200 g whipped cream
• 1 teaspoon vegetable stock
• 4 slices Parma ham
• possibly chilli
• 600 ml water

Print Recipe Pin Recipe

Instructions

1. Peel and dice the onion. Wash the herbs and pluck the leaves off. Clean the carrots, leave a little green, peel and wash. Cover and sauté in a little boiling, slightly salted water for about 8 minutes.
2. Sweat the onion in the hot fat. Add flour, sweat briefly. Stir in 600 ml of water, 100 g of cream and stock, bring to the boil. Cover and simmer for about 10 minutes.
3. Drain the carrots, drain and leave to cool a little. Puree the herbs except for a little basil in the soup. To taste. Halve the ham and wrap the carrots with it. Whip the rest of the cream until stiff, stir into the soup. Garnish and serve with the carrots.