John Myers
Ingredients for 4 servings:
- 800 g carrot(s)
- 2 shallots
- 3 gingerbread, without icing, such as Printen
- 800 ml vegetable stock
- 100 ml milk
- 1 tbsp oil
- 25 g ginger
- 130 g ricotta
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Christmas appetizer, tastes good even without gingerbread
Peel the carrots and slice. Peel the ginger and cut into pieces. Crumble or finely dice the gingerbread and soak in the milk for about 5 minutes. Chop the onions and fry them in a large pot with a little oil. Add the carrots and ginger and sauté for about 2-3 minutes. Pour in the vegetable stock and bring to a boil. Now add the soaked gingerbread and milk and let everything simmer for about 20 minutes, stirring occasionally. Season the soup with salt and pepper to taste. When the carrots are soft, puree everything. If the soup is too thick, you can dilute it with vegetable stock. Ladle the soup into bowls and add 1 tablespoon of ricotta to the center of each bowl. The soup tastes delicious even the next day.
Facebook Comments