Carrot soup with leek & croutons

Ingredients for 6 servings:

• 1 kg carrot(s)
• ¼ small celeriac
• 1 stalk(s) leek
• 1 large onion(s)
• 1 garlic clove(s)
• 2 slices of white bread
• 1 cup crème fraîche
• orange juice
• vegetable broth
• salt and pepper
• nutmeg
• coriander
• possibly cream

Instructions

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

Very fresh, intense carrot soup

First, peel the carrots, celery, and onion. Cut off the top and bottom ends of the leeks and rinse them under cold water. Then chop everything (except the garlic and the green part of the leek, which we’ll keep for the next step). Now, take a large pot and heat some butter and olive oil. Add the chopped vegetables and braise them for a bit. After about 3-4 minutes, add the water and vegetable stock. Let the whole thing simmer for 20-30 minutes. Once the carrots are soft, remove the mixture from the heat and let it cool briefly. Then, use a hand blender to puree the mixture, adding more liquid if needed. Season to taste with salt, pepper, nutmeg, coriander, and orange juice. Now for the garnish: First, we take the white bread and cut it into small cubes, then fry them in olive oil, along with a garlic clove with the skin on, until crispy. In a second pan, heat a little butter, take the leek, cut it into wafer-thin strips, and then braise them in the pan. To serve, ladle the soup into bowls. Take a little of the leek and place it in the center of the plate, surround it with a few croutons, and finally, take a teaspoon of crème fraîche and drizzle it around the other two ingredients. Enjoy! Of course, you can also refine the soup with cream.