Carrot cream soup with turkey breast

Ingredients for 4 servings:

• 500 g carrot(s) (preferably fresh young carrots with greens)
• 100 g onion(s)
• 3 tbsp butter
• ½ tsp sugar
• 1 pinch of salt
• ¾ liter chicken broth
• 250 g cream
• Pepper, white, from the mill
• 1 pinch(s) of cayenne pepper
• 250 g turkey breast
• 1 tsp flour
• 1 tbsp clarified butter
• 1 bunch chervil or flat parsley

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash, peel, and thinly slice the carrots. Peel and thinly slice the onions. Sauté both together in the butter until translucent, then add a little sugar and salt. Pour in the chicken stock and simmer, covered, for about 15 minutes. Purée the soup finely in a blender or with an immersion blender. Whip the cream until semi-stiff and fold it into the soup. Season the soup with salt, pepper, and cayenne pepper, then cover and keep warm. Cut the turkey breast into 2-cm cubes, season with salt and pepper, and dust with flour. Heat the clarified butter and brown the turkey in it, then place it in a sieve and let the fat drain off. Wash the chervil, pat dry, and pick off the leaves (or chop the flat-leaf parsley). Place the meat in four soup bowls and pour the hot carrot soup over it. Garnish the soup with the chervil leaves.