Folsches Seidla with gsunda chips

Ingredients for 5 servings:

• 6 large carrots
• 2 cups vegetable broth
• 2 tsp honey
• 6 tbsp cream
• 1 clove(s)
• 1 cinnamon stick(s)
• 1 piece(s) ginger root or 1 tsp ginger powder
• 1 pinch of cardamom powder
• 1 pinch of nutmeg powder
• salt and pepper
• e.g. orange juice
• 500 ml milk
• 1 pinch of salt and pepper
• 1 pinch of cayenne pepper
• e.g. chili threads
• 2 beetroot, fresh
• 1 tbsp oil
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

from the show “The Perfect Dinner” on VOX from 02.12.2020

For the soup, peel the carrots and slice them thinly. Cook them in a covered pot with the broth and all the remaining ingredients, except the honey and cream, until tender. This takes about 10-15 minutes. Purée everything in a blender and return it to the pot. Return to the heat, but do not let it boil. Now add the honey and cream and stir to combine. To give the soup an exotic touch, you can replace half a cup of broth with half a cup of orange juice. For the milk foam, heat the milk with salt, pepper, and cayenne pepper, but do not boil. Let it cool and froth. For the chips, peel the beets, thinly slice them, and season with oil and salt. Bake in the oven at 150°C for about 45 minutes, making sure the chips do not brown. To serve, pour the carrot soup into a glass, top with the milk foam, garnish with chili flakes, and serve with the chips. Ilona prepared this recipe as a starter in the show “The Perfect Dinner” – Day 3 from Bayreuth on Wednesday, December 2nd, 2020.