Carottes au lait with trout truffles

Ingredients for 6 servings:

• 500 g carrot(s)
• 50 g ginger
• 1 tbsp oil (rapeseed oil)
• 1 stalk(s) cinnamon
• Salt
• 150 ml white wine, dry
• 800 ml vegetable stock
• 3 tbsp maple syrup
• 300 ml milk
• 150 ml Cremefine for cooking
• 100 ml apple juice if needed
• cardamom
• 3 trout fillet(s), smoked
• 150 g cream cheese
• lemon juice
• salt and pepper
• 3 tbsp walnuts
• ½ bunch chives
• 3 tbsp peanuts (wasabi peanuts)
• 1 carrot(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Christmas menu – soup

For the Carottes au Lait, clean, peel, and slice the carrots. Peel and roughly chop the ginger. Heat the oil in a saucepan. Sauté the carrots and ginger. Then season with salt, deglaze with white wine, and add the cinnamon stick. Reduce slightly and add the vegetable stock. Simmer over medium heat until the carrots are soft. Remove the cinnamon stick, add the Cremefine, and puree the soup with a hand blender. Season with maple syrup, cardamom, and salt, and pass through a sieve. If the soup is too thick, add the apple juice, if desired. Heat the milk (do not boil) and froth it. Divide the soup among 6 large coffee mugs and spoon the froth on top. For the trout truffles, cut the trout fillets into small cubes. Mix well with the cream cheese, salt, pepper, and lemon juice. With moistened hands, roll the mixture into hazelnut-sized balls. Grind the walnuts and wasabi peanuts in a blender. Finely chop the chives. Roll the trout balls in the chives. Peel the carrot and slice diagonally. Place the trout balls on top of the carrot slices and serve with the soup.