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Cream of Carrot Soup with Chicken Breast Fillet Skewers

5 from 9 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Carrots - creamsoup:

  • 400 g Carrots
  • 300 g 1 piece of celery
  • 200 g Potatoes
  • 75 g 1 Onion
  • 2 piece Garlic cloves
  • 20 g 1 piece of ginger
  • 1 tbsp Butter
  • 1 tbsp Sunflower oil
  • 1 liter Chicken broth (4 teaspoons instant broth)
  • 1 tsp Mild curry powder
  • 0,5 tsp Captain'S pepper *)
  • 4 big pinches Coarse sea salt from the mill
  • 0,5 tsp Chili oil
  • 4 tbsp Creme fraiche Cheese

Chicken breast fillet skewers:

  • 200 g Chicken breast fillet
  • 6 piece Wooden skewers
  • 2 big pinches Coarse sea salt from the mill
  • 1 tsp Mild curry powder
  • 1 tbsp Sweet soy sauce
  • 4 tbsp Sunflower oil

Serve:

  • Pumpkin seed oil
  • Creme fraiche Cheese
  • Parsley

Instructions
 

Carrots - creamsoup:

  • Peel the carrots with the peeler, cut in half lengthways and cut into pieces diagonally. Clean and peel the celery, first cut into slices, then into strips and finally into small diamonds. Peel, wash and dice the potatoes. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a saucepan, add the onion cubes with the garlic clove cubes and ginger cubes and fry in them. Add the vegetables (carrot pieces, celery lozenges and potato cubes) and fry with them. Deglaze / pour on the chicken stock (1 liter). And season with mild curry powder (1 teaspoon), Captain's pepper *) (½ teaspoon), coarse sea salt from the mill (4 big pinches) and chili oil (½ teaspoon). Let everything simmer / boil for about 20 minutes with the lid on. Add the crème fraîche (4 tbsp) and finely puree the soup with the hand blender.

Chicken breast fillet skewers:

  • Cut the chicken breast fillet into strips, thread on wooden skewers and season / marinate with coarse sea salt from the mill (2 big pinches), mild curry powder (1 teaspoon), and sweet soy sauce (1 tbsp). Heat sunflower oil (4 tbsp) in a pan and fry the chicken breast fillet skewers on both sides until golden-brown.

Serve:

  • Carrot cream soup with chicken breast fillet skewers, drizzled with pumpkin seed oil, garnished with parsley and serve with a dollop of crème fraîche.

*)

  • Käpt'ns Pfeffer Spice mixture of: black pepper, white pepper, pink berries, raw cane sugar, onion, garlic, parsley, chilli grist and allspice
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Written by John Myers

Professional Chef with 25 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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