John Myers
Anraith Cairéad le Sinséar agus Skewer Meatball Blossom Cairéad
The perfect carrot soup with ginger and carrot blossom meatball skewer recipe with a picture and simple step-by-step instructions.
Don anraith:
- 700 g Carrots (600 g + 100 g)
- 1 Onion (approx. 150 g)
- 50 g Sinséar
- 1 tbsp Ola
- 750 ml brat glasraí (3 taespúnóg toirt)
- 3 tbsp Creme fraiche Cáis
- 3 tbsp Uachtar cócaireachta
- 0,5 tsp salann
- 0,5 tsp Siúcra
- 1 pinch Piobar
Do na liathróidí feola:
- 200 g Mett (leath go leith)
- 1 brainse Basil
- Uibheacha 1
- 3 tbsp Briste Aráin
- 0,5 tsp salann
- 0,5 tsp oelek Sambal
- 1 pinch Piobar
Chun freastal:
- 4 Shish kebab sticks
- 4 Bileog Basil
Anraith:
- Peel the carrots with a peeler, dice except for one carrot. Scrape a carrot with the carrot blood scraper / vegetable peeler 2 in 1 decorating blade. Peel and dice the onion. Peel and finely dice the ginger. Fry the vegetables (diced carrots, diced onions and diced ginger) in a saucepan with oil (1 tbsp) and deglaze / pour over the vegetable stock (750 ml). Add the scraped carrot and cook / simmer everything with the lid closed for about 10 minutes. Remove the scraped carrot and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with a knife. Puree the soup very finely with a hand blender and season with crème fraîche (3 tbsp), cooking cream (3 tbsp), salt (½ teaspoon), sugar (½ teaspoon) and pepper (1 pinch) and mix well again.
Metballs:
- Wash and chop the basil. Put all ingredients (ground meat, basil, egg, breadcrumbs, salt, pepper and sambal oelek) in a bowl and knead a dough. Shape small balls (approx. 20 pieces) with moistened hands and fry them in a pan with oil (1 tbsp) until golden-brown.
Freastal:
- Thread the meatballs alternately with carrot blossoms onto shashlik sticks. Serve the soup with a skewer of carrot blossom and meatballs garnished with basil leaves.
