in Soup Recipes

Carrot foam soup

updated

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Ingredients for 4 servings:

  • 1 shallot(s)
  • 1 garlic clove(s)
  • 300 g carrot(s)
  • ½ stalk(s) leek
  • 3 potatoes
  • 1 tbsp butter
  • 750 g vegetable stock
  • 1 orange(s), the juice
  • some orange peel
  • some thyme
  • salt and pepper

Instructions

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

pureed potato and carrot soup with oranges

Peel and finely dice the shallot and garlic. Trim, wash, and finely chop the carrots and leeks. Peel, wash, and dice the potatoes. Wash the thyme and shake dry. Melt the butter and sauté the shallot and garlic until translucent. Sauté the prepared vegetables and thyme. Pour in the stock, bring to a boil, and simmer gently for about 25 minutes. Remove the thyme and blend everything with a hand blender until creamy. Mix the orange juice and a little orange zest with the soup and simmer for 5 minutes. Season with salt and pepper, blend until vigorously frothed, and serve.

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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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