John Myers
Carrot Pots According to Soup Connoisseur Style
The perfect carrot pots according to soup connoisseur style recipe with a picture and simple step-by-step instructions.
- Carrots, about 300 gr.
- Potatoes, about 200 gr.
- 1 piece Parsley root
- 1 bunch Spring onions
- Clarified butter
- 1 bunch Chives
- 1 bunch Marjoram
- 1000 ml Vegetable broth ….. link see below …..
- 1 few Cracked sausages
- Pepper from the grinder
- Nutmeg
- Vermouth
- Parsely
- Peel the carrots, parsley root and potatoes. Put down a potato. Cut the rest of the vegetables into thin slices / cubes. Clean the spring onions and cut the greens into thin slices.
- Heat the butter lard and sweat the vegetables well. Deglaze with a dash of wormwood and then add the hot vegetable stock. Season a little with pepper and marjoram and then simmer on a low heat. (approx 15-20 minutes max)
- In the meantime, cut the chives into fine rolls and the sausage into not too thin slices. Grate the put away potato with the fine grater.
- After 10 minutes add the chives, the sausage and the finely grated potato (with this we give the soup a very light binding) to the soup and let it steep.
- Now quickly pluck the parsley off and cut into small pieces.
- Season the finished soup again with pepper and possibly a little wormwood.
- Rub some nutmeg into a soup bowl, add the hot soup and sprinkle with plenty of parsley ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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