John Myers
Cauliflower-carrot Soup with Carrot Straw and Creme-fraiche Blobs on Top
The perfect cauliflower-carrot soup with carrot straw and creme-fraiche blobs on top recipe with a picture and simple step-by-step instructions.
- 1 medium-sized Cauliflower fresh
- 400 g Carrots
- 30 g Butter
- 1,5 liter Vegetable broth
- 4 tsp Creme fraiche with herbs
- 250 ml Vegetable oil for deep-frying
- Salt and pepper
- Cut the cauliflower into small florets, peel the stalk and cut into large pieces. The cauliflower greens (just put the small, delicate leaves aside). Peel the carrots (cut 300 g in oblique slices), melt the butter in a saucepan, sauté the cauliflower and carrots and add the vegetable stock. Let the soup simmer for about 30 minutes.
- Finely puree the cauliflower and carrot soup with a blender, season with salt and pepper.
- For the carrot straw, peel the remaining carrots (100 g) into thin strips with a zest ripper. Fry the strips in vegetable oil heated to 170 ° C until crispy. Remove and deep-fry the cauliflower leaves in them. Drain everything on kitchen paper and lightly salt.
- Arrange cauliflower and carrot soup on plates, garnish with carrot straw, cauliflower leaves and creme fraiche.
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