Carrot soup with sweet and savory garnish

Ingredients for 4 servings:

• 8 m.-large carrot(s)
• 2 potatoes
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp butter
• 1 apple
• 3 stalks of carrot greens
• 1 bowl of crayfish
• 75 g bacon
• 2 slices of bread, diced, possibly from the day before
• 1 tbsp olive oil
• 1 tsp honey
• e.g. sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and roughly dice the carrots and potatoes. Melt the butter in a saucepan. Add the carrots and potatoes and fry briefly. Peel and finely chop the onion and garlic, and add them to the pan. Continue to sauté, stirring constantly. Season generously with salt and pepper occasionally. Pour in enough water to more than cover everything. Bring to a boil, cover, and simmer over medium heat for 30 minutes. Halfway through the cooking time, peel, core, and dice the apple. Peel and finely chop the shallot. Wash the carrot tops, spin dry, and roughly chop. Sauté the bacon in a hot pan. Add the bread cubes, apple pieces, and shallots. Mix the olive oil with the honey, add, and let everything caramelize slightly. Add the crayfish and reduce the heat to just keep warm. Stir in the chopped carrot tops. Remove the pan from the heat and purée the soup until smooth. Season to taste and serve in deep plates. Spread the savory-sweet filling on top and garnish with sour cream.