Carrot soup with asparagus and goat cheese

Ingredients for 5 servings:

• 400 g bunched carrots
• 50 g potatoes, floury
• 200 g shallot(s)
• 80 g butter
• 2 star anise
• 150 ml dry white wine
• 300 ml carrot juice
• 870 ml vegetable stock
• salt and pepper
• 250 g Thai asparagus, green
• 150 g goat cheese roll in ash
• 3 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

from the show “The Perfect Dinner” on VOX from 11.03.2025

Peel and dice the carrots, potatoes, and shallots. Melt the butter in a saucepan and sauté the prepared vegetables. Deglaze with white wine, then add the carrot juice and vegetable stock. Season with salt and pepper and add the star anise. Simmer the soup uncovered over medium heat for 30 minutes. Remove the star anise and finely purée the soup. Then strain it through a fine sieve into another pan. Heat the olive oil in a pan. Slice the asparagus and sauté for 3-4 minutes. Season with salt and pepper. To serve, bring the soup back to a boil and serve among plates. Top with the asparagus and slice the goat cheese over the hot soup and serve immediately. Charlotte prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 2 in Bremen on Tuesday, March 11, 2025.