John Myers
Contents
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Ingredients
- 500 g Diced carrots
- 1 Diced onion
- 80 g Diced Bacon
- 2 Garlic cloves chopped
- 1 tbsp Butter
- 2 tbsp Chopped parsley
- 1 tsp Caraway seeds
- 2 tbsp Ginger syrup
- 100 ml White wine
- 1,5 L Meatsoup
- 300 ml Carrot juice
- 3 tbsp Sour cream
- Fleur de Sel sea salt
- Black pepper from the mill
- 2 slices Black bread cubes
Instructions
- In a saucepan, fry the bacon in the butter, add the carrots, onion, garlic, caraway seeds, parsley and the ginger syrup and sweat briefly. Deglaze with the wine, bring to the boil and pour in the broth. Simmer on a low flame for about 30 minutes. In the meantime, toast the croutons.
- Finely puree with the magic wand, stir in the carrot juice and season to taste with salt, pepper and cream. Serve sprinkled with the croutons and a little parsley.
Nutrition
Serving: 100gCalories: 44kcalCarbohydrates: 3.2gProtein: 1.4gFat: 2.6g
