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
Tipsy Carrots
Tipsy Carrots

Instructions

  1. 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.
  2. Tip: Replace sherry with orange juice when children are eating.

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