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Carrot Soup with Mozzarella and Basil

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Carrot Soup with Mozzarella and Basil

The perfect carrot soup with mozzarella and basil recipe with a picture and simple step-by-step instructions.

  • 1 Spring onions in rolls
  • 4 tsp Oil
  • 160 g Diced potatoes
  • 300 g Diced carrot
  • 2 tsp Vegetable broth (600ml water)
  • Salt pepper
  • Chopped parsley
  • 2 tbsp Sour cream
  • 1 Sliced ​​packet of mozzarella
  • 2 tsp Core mix
  • Some basil leaves
  1. Sauté the onion in oil in a saucepan. Briefly sauté the potatoes and carrots. Deglaze with the broth. Bring everything to the boil, cover and cook for about 15 minutes. Puree the soup with the hand mixer. Season to taste with salt, pepper, cream and parsley. Place the drained mozzarella, core mixture and basil in the soup.
Dinner
European
carrot soup with mozzarella and basil

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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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