John Myers
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Cream of Carrot Soup with Puff Pastry Grissini
The perfect cream of carrot soup with puff pastry grissini recipe with a picture and simple step-by-step instructions.
Grissini
- Puff pastry
- 1 Pc. Egg
- Sbrinz grated
- Ginger powder
Soup
- 300 gr Peeled carrots
- 40 gr Celery root
- 50 gr Chopped onion
- 50 gr Flour
- 2 l Vegetable broth
- Ginger powder, salt, pepper, some turmeric
- 2 dl Cream
finish
- Whipped cream
- Chopped chives or parsley
Grissini
- Spread out the puff pastry and carefully cut strips with a knife or a rolling pin. Brush the dough with egg, mix Sbrinz and ginger powder and sprinkle on top. Wrap the strips into the correct shape with a twisting motion and place them on the brook plate. You can also braid the stripes into small braids or shape them creatively in other ways. Bake in the oven at 180 ° C for about 10 minutes until golden brown.
Soup
- Chop the onions, chop the celery and carrots. Braise the vegetables well in a little clarified butter, sprinkle some flour over them and fill up with vegetable stock. Let the vegetables simmer until soft on a low flame. Then finely puree with the mixer or hand blender. Add the full cream and season with ginger, salt, pepper and a little turmeric for the color.
finish
- Arrange the soup in a nice cup or plate, add some whipped cream and garnish with chives or parsley. Simply place the breadsticks on top or serve separately.
Tips
- When baking the breadsticks, make sure that the dough is not completely through in the middle when you remove it, it will pull through on its own. Then the breadsticks are not quite as dry as dust and do not break easily.
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