Creamy carrot soup

Ingredients for 2 servings:

• 400 g carrot(s)
• 75 g chanterelles, fresh or from the can
• 1 onion(s)
• Clarified butter
• Salt and pepper, black from the mill
• 300 ml broth, mild
• 1 pinch of sugar
• 4 tbsp whipped cream
• 1 tbsp chives, in rolls

Instructions

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

with chanterelles

Clean, peel, and dice the carrots. Clean and carefully wash the chanterelles, drain well, and finely chop if desired. Peel and finely dice the onion. Heat in clarified butter in a saucepan until translucent. Add the chanterelles and fry while stirring. Season with salt and pepper and set aside. Sauté the carrots in clarified butter while stirring. Deglaze with the stock. Season with sugar, salt, and pepper. Cover and simmer over medium heat for about 15 minutes. Puree the carrots directly in the pan with an immersion blender. Then bring back to a boil. Stir in the cream, adding a little more stock if desired. Season to taste, divide among plates, sprinkle with the mushrooms and chives, and serve.