in Soup Recipes

Tipsy carrots

updated

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Ingredients for 4 servings:

  • 600 g carrot(s)
  • 2 tbsp butter
  • 100 ml sherry
  • 600 ml vegetable broth, hot
  • Salt
  • 100 g whipped cream
  • Lemon juice, a few dashes of
  • 50 g ham
  • Chervil, some stalks for garnishing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Starter for the Easter menu – also available in non-alcoholic

Peel and finely chop the carrots, and fry them in 2 tablespoons of hot butter. Deglaze with sherry and cook for about 1-2 minutes. Add the hot stock and season with salt and pepper. Bring to a boil and simmer over medium heat for about 20 minutes. Add the cream and purée the soup, then season with lemon juice. Cut the ham into wide strips and arrange on top of the soup with chervil. Serve hot. Tip: Replace the sherry with orange juice if children are present.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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