in Soup Recipes

Carrot soup with arugula pesto

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Ingredients for 4 servings:

  • 350 g carrot(s)
  • ½ tsp sugar
  • 30 g butter
  • 625 ml broth (instant)
  • salt and pepper
  • 2 tbsp whipped cream
  • Arugula pesto
  • 20 g Parmesan
  • 20 g pine nuts
  • 50 g arugula
  • 3 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the carrots, cut them into small cubes, and roast them with sugar in melted butter for about 3 minutes. Pour in the broth. Season with salt and pepper, and simmer over low heat for about 10 minutes. Blend the soup thoroughly again. Roast the pine nuts in a dry pan for about 6 minutes, stirring constantly. Let cool. Wash the arugula, drain well, roughly chop, and purée with the pine nuts, Parmesan cheese, and olive oil. Season with salt and pepper. Serve the carrot soup, drizzle with arugula pesto, and garnish with arugula and pine nuts. Sprinkle with coarsely ground pepper.

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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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