Carrot soup with scamorza

Ingredients for 8 servings:

• 250 g cheese (smoked scamorza)
• 2 tbsp olive oil
• 1 tsp orange peel, grated
• 1 kg carrot(s)
• 3 shallots
• 1 garlic clove(s)
• 1 liter juice (carrot juice)
• 200 ml orange juice, freshly squeezed
• 750 ml vegetable stock
• 1 lemon(s), juice
• 1 small chili pepper(s), dried
• 1 tbsp oregano, dried
• 3 sprigs rosemary
• 1 spring onion(s)
• Sea salt, coarse
• pepper
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A recipe using a tabletop steamer

Cut the scamorza into thin strips. Mix olive oil with orange zest and a pinch each of sea salt and pepper to make a marinade, and then marinate the scamorza in it. Peel the carrots and cut into approximately 1 cm wide pieces. Place them in the cooking chamber of the tabletop steamer. Peel the shallots and garlic and add them to the carrots. Steam for about 20 minutes, until the carrots are soft. Mix 500 ml of carrot juice with 500 ml of vegetable stock in a saucepan. Add the chili peppers, oregano, and rosemary and simmer for about 15 minutes. Juice the lemons and oranges. Remove the rosemary sprigs and add the vegetables from the steamer to the saucepan. Add the remaining 500 ml of carrot juice, 250 ml of vegetable stock, and the lemon and orange juices. Bring everything to a boil, season with sea salt, pepper, and cayenne pepper, then puree. Peel the spring onions and slice them into thin rings. Place a spoonful of scamorza strips into each soup bowl, then ladle the soup over the strips and sprinkle with a few spring onion rings.