in Soup Recipes

Carrot cream soup with pesto

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Ingredients for 4 servings:

  • 600 g carrot(s)
  • 150 g celery
  • 20 g butter
  • 1 tsp sugar
  • 800 ml vegetable stock
  • 3 tbsp crème fraîche
  • Salt
  • pepper
  • 1 bunch of parsley
  • 1 bunch of thyme
  • 20 g Parmesan
  • 20 g pine nuts
  • 125 ml olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel, wash, and coarsely grate the carrots and celery. Heat the butter and sauté the vegetables with the sugar. Deglaze with the broth and simmer for 15 minutes. Add the crème fraîche and puree with a hand blender. Season with salt and pepper. For the pesto, place the parsley, thyme, Parmesan, and pine nuts in a tall bowl and puree with a hand blender. Gradually add the oil (for an even quicker and easier way, you can also buy ready-made pesto). Ladle the soup into bowls and spoon the pesto over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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