John Myers
Fine Carrot Soup with Ricotta
The perfect fine carrot soup with ricotta recipe with a picture and simple step-by-step instructions.
for the set
- 3 piece Onion, approx. 120 gr.
- 2 Sting Butter
- Sugar
- 800 ml Chicken broth
- Salt
- Black pepper from the mill
- 200 g Ricotta
- 200 g Port red, approx. 50 ml.
- 4 tbsp Sour cream 30% fat
- 4 tbsp Parsely
- Salt
- Finely crushed pepper
- Chilli red
- Cut off the greens from the carrots and put a few young shoots aside. Peel the carrots and cut into thin slices with the V-shaped slicer. Peel and finely dice the onion. Heat the chicken stock.
- Heat the butter in a saucepan and sweat the carrots with the onions, then sprinkle with a little sugar and let them caramelize. Deglaze with the hot chicken stock and season with salt & pepper. Put the lid on and cook the carrots until soft on a low heat.
- In the meantime, wash the green of the carrots and pat dry, then finely chop and add to the soup.
- When the carrots are soft, puree everything finely. Now we stir in the ricotta with the whisk and season to taste with the port wine.
- For the garnish, pluck a few leaves from the parsley and chop finely. Finely chop the chilli as well. Season the sour cream in a bowl with salt & pepper and then fold in the parsley
- Put the finished soup in a soup cup, garnish with the chilli and sour cream and now ….. enjoy your meal …..
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