Tipsy Carrots
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carrot (s)
- 2 tablespoon butter
- 100 ml sherry
- 600 ml vegetable stock, hot
- salt
- 100 g whipped cream
- Lemon juice, a few squirts it
- 50 g ham
- Chervil, some stalks for garnish
Print Recipe
Pin Recipe Instructions
- Peel the carrots, cut into small pieces and fry in 2 tablespoons of hot butter. Deglaze with sherry and cook for about 1-2 minutes. Add the hot broth and season with salt and pepper. Bring to the boil once and cook for about 20 minutes over medium heat. Add the cream and puree the soup, then season with lemon juice. Cut the ham into wide strips and serve with chervil on the soup. Serve hot.
- Tip: Replace sherry with orange juice when children are eating.
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