Roman Carrot-ginger Soup Via Claudia Augusta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), diced
- 1 kg carrot (s), peeled and cut into pieces equal size
- 10 g butter
- White wine, for deglazing
- 60 g iner, cut into pieces
- 2 liters broth
- 1 vanilla pod (s)
- 1 stick cinnamon
- 0.5 liter ½ cream
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the onion into cubes. Melt the butter in a hot pan and sauté onion cubes. Then add the carrots and let the whole thing sweat briefly. Deglaze with white wine. Add the ginger pieces and the broth and cook until soft. Puree the soup, add the vanilla pod, the cinnamon stick and the cream and cook for another quarter of an hour. Strain the soup and season with salt, pepper and nutmeg to taste.
- This is followed by an excellent venison saddle steak with rye bulbs with a herb and mushroom filling in a fig and apricot sauce and cinnamon cream with caramelized dates.
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