Roman carrot and ginger soup "Via Claudia Augusta"

Ingredients for 4 servings:

• 1 onion(s), diced
• 1 kg carrot(s), peeled and cut into equal-sized pieces
• 10 g butter
• White wine, for deglazing
• 60 g ginger, cut into pieces
• 2 liters of broth
• 1 vanilla pod(s)
• 1 stalk(s) cinnamon
• ½ liter cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

This is a dish that one might have eaten 2000 years ago on the first real road across the Alps, the Via Claudia Augusta

Dice the onion. Melt the butter in a hot pan and sauté the diced onion. Then add the carrots and sauté briefly. Deglaze with white wine. Add the ginger pieces and the broth and simmer until soft. Purée the soup, add the vanilla pod, cinnamon stick, and cream, and simmer for another 15 minutes. Strain the soup and season with salt, pepper, and nutmeg to taste. This dish goes perfectly with venison saddle steak with rye dumplings filled with herbs and mushrooms in a fig and apricot sauce, and cinnamon cream with caramelized dates. Both can also be found at www.chefkoch.de.