John Myers
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Ingredients
For the soup:
- 700 g Carrots (600 g + 100 g)
- 1 Onion (approx. 150 g)
- 50 g Ginger
- 1 tbsp Oil
- 750 ml Vegetable broth (3 teaspoons instant)
- 3 tbsp Creme fraiche Cheese
- 3 tbsp Cooking cream
- 0,5 tsp Salt
- 0,5 tsp Sugar
- 1 pinch Pepper
For the meatballs:
- 200 g Mett (half and half)
- 1 sprig Basil
- 1 Egg
- 3 tbsp Breadcrumbs
- 0,5 tsp Salt
- 0,5 tsp Sambal oelek
- 1 pinch Pepper
To serve:
- 4 Shish kebab sticks
- 4 leaves Basil
Instructions
Soup:
- Peel the carrots with a peeler, dice except for one carrot. Scrape a carrot with the carrot blood scraper / vegetable peeler 2 in 1 decorating blade. Peel and dice the onion. Peel and finely dice the ginger. Fry the vegetables (diced carrots, diced onions and diced ginger) in a saucepan with oil (1 tbsp) and deglaze / pour over the vegetable stock (750 ml). Add the scraped carrot and cook / simmer everything with the lid closed for about 10 minutes. Remove the scraped carrot and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with a knife. Puree the soup very finely with a hand blender and season with crème fraîche (3 tbsp), cooking cream (3 tbsp), salt (½ teaspoon), sugar (½ teaspoon) and pepper (1 pinch) and mix well again.
Mettballs:
- Wash and chop the basil. Put all ingredients (ground meat, basil, egg, breadcrumbs, salt, pepper and sambal oelek) in a bowl and knead a dough. Shape small balls (approx. 20 pieces) with moistened hands and fry them in a pan with oil (1 tbsp) until golden-brown.
Serve:
- Thread the meatballs alternately with carrot blossoms onto shashlik sticks. Serve the soup with a skewer of carrot blossom and meatballs garnished with basil leaves.
Nutrition
Serving: 100gCalories: 363kcalCarbohydrates: 38.9gProtein: 5.7gFat: 20.4g
