Carrot and basil soup with chicken sticks

Name: Carrot and basil soup with chicken sticks
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 1 medium onion; 1 bunch/pot of basil; 3 TABLESPOONS + some oil; 2 TABLESPOONS Vegetable broth (instant); 4 Chicken fillets (approx. 125 g each); 2 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Fresh cream; 7-10 Tbsp Cayenne pepper; 2 TABLESPOONS Balsamic cream (bottle); 8 wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
1 medium onion
1 bunch/pot of basil
3 TABLESPOONS + some oil
2 TABLESPOONS Vegetable broth (instant)
4 Chicken fillets (approx. 125 g each)
2 TABLESPOONS Lime juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Fresh cream
7-10 Tbsp Cayenne pepper
2 TABLESPOONS Balsamic cream (bottle)
8 wooden skewers

Directions

1
Clean and peel the carrots and, except for 1 small carrot, cut them into large pieces. Peel and chop the onion. Wash basil, shake dry and cut into strips, except for 4-6 leaves.
2
Heat 1 tablespoon of oil in a large pot. Sauté onion cubes and carrot pieces in it while stirring. Add a good 1 l water and bring to the boil. Stir in broth and basil strips. Cover and simmer for about 10 minutes.
3
Brush the wooden skewers with some oil. Wash the meat, dab dry and cut into cubes. Put them on the skewers. Heat 2 tablespoons of oil in a frying pan. Fry the skewers for 6-8 minutes. Sprinkle with lime juice and season with salt and pepper.
4
Finely dice the rest of the carrot. Finely puree the soup. Stir in crème fraiche. Bring the soup to the boil and simmer the diced carrots for 3-4 minutes.
5
Season soup with salt and cayenne pepper and serve. Drizzle a few drops of balsamic cream over it and garnish with the rest of the basil. Add chicken sticks.