Carrot soup with Parmesan dumplings

Ingredients for 2 servings:

• 200 g carrot(s)
• 1 shallot(s) or onion
• 10 g ginger, approx.
• ½ lemon(s), juice
• 30 g butter
• 150 g ricotta
• 20 g Parmesan
• 1 tsp pepper berries, pink, pink
• 1 tsp sugar
• 400 ml vegetable stock
• 1 tbsp rapeseed oil
• Chili, from the mill
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

quick to make, great for guests

Heat the oil in a pan. Peel the shallots, ginger, and carrots, and thinly slice everything. Sauté lightly in the pan, add the sugar, and let it caramelize slightly. Pour in the vegetable stock and simmer the soup over medium heat for 15 minutes. Add the butter, purée the soup with a hand blender until smooth, and season with salt, pepper, and the juice of half a lemon. Drain the ricotta well in a sieve. Grate the Parmesan cheese and fold it into the ricotta along with a little chili, salt, and pepper. Use two spoons to form dumplings. Crush the pink peppercorns with a mortar and pestle. Serve the carrot soup and dumplings in a deep dish, sprinkle with the crushed pink peppercorns, and serve.