Cauliflower-carrot Soup with Carrot Straw and Creme-fraiche Blobs on Top
Prep Time45 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 25 minutes mins
Servings: 4 people
- 1 medium-sized Cauliflower fresh
- 400 g Carrots
- 30 g Butter
- 1,5 liter Vegetable broth
- 4 tsp Creme fraiche with herbs
- 250 ml Vegetable oil for deep-frying
- Salt and pepper
Cut the cauliflower into small florets, peel the stalk and cut into large pieces. The cauliflower greens (just put the small, delicate leaves aside). Peel the carrots (cut 300 g in oblique slices), melt the butter in a saucepan, sauté the cauliflower and carrots and add the vegetable stock. Let the soup simmer for about 30 minutes.
Finely puree the cauliflower and carrot soup with a blender, season with salt and pepper.
For the carrot straw, peel the remaining carrots (100 g) into thin strips with a zest ripper. Fry the strips in vegetable oil heated to 170 ° C until crispy. Remove and deep-fry the cauliflower leaves in them. Drain everything on kitchen paper and lightly salt.
Arrange cauliflower and carrot soup on plates, garnish with carrot straw, cauliflower leaves and creme fraiche.
Serving: 100g | Calories: 37kcal | Carbohydrates: 1.4g | Protein: 0.5g | Fat: 3.3g