Carrot soup

Ingredients for 6 servings:

• 8 carrots (approx. 650 g), peeled
• 1 small pear(s), ripe, peeled,
• 1 piece(s) cucumber(s), approx. 15 cm long, peeled
• 1 onion(s), finely chopped
• 750 ml broth
• 1 bay leaf
• 1 garlic clove(s), squeezed
• salt and pepper
• oil
• white wine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

with pear and cucumber

Sauté the onion in oil for about 2 minutes and then deglaze with white wine. Add the finely chopped carrots and sauté for another 2 minutes. Add the broth, finely chopped cucumber, and pear, and cook until the carrots are tender (they should still have a slight bite). Remove the bay leaf and puree the soup with a hand blender. Add the garlic and season to taste with salt and pepper. Tip: If you like, you can add nutmeg to the soup or serve with a teaspoon of crème fraîche or sour cream (per bowl).