Carrot soup with basil

Name: Carrot soup with basil
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 7-10 Tbsp Salt; 1 Onion; 1 Garlic clove; 1 TABLESPOON Butter; 1/2 l Vegetable broth (instant); 1/2 potty Basil; 2 (125 g each) Chicken filets; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4 TABLESPOONS Whipped cream; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Balsamic cream and basil leaves; 8 wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
7-10 Tbsp Salt
1 Onion
1 Garlic clove
1 TABLESPOON Butter
1/2 l Vegetable broth (instant)
1/2 potty Basil
2 (125 g each) Chicken filets
2 TABLESPOONS Oil
7-10 Tbsp Pepper
4 TABLESPOONS Whipped cream
7-10 Tbsp Cayenne pepper
7-10 Tbsp Balsamic cream and basil leaves
8 wooden skewers

Directions

1
Peel and wash the carrots. Cut 1 carrot into small cubes. Cook in little salt water for about 5 minutes. In the meantime cut the remaining carrots into large pieces. Peel and finely dice onion and garlic.
2
Melt butter in a pot. Sauté onion and garlic in it. Add the carrot pieces, also fry. Pour in broth, bring to the boil and cook for about 15 minutes. Pluck basil leaves from the stalks, wash, dab dry and cut finely.
3
Wash the chicken meat, dab dry and cut into small cubes. Put on 8 skewers. Heat oil in a pan. Fry the skewers for 6-7 minutes while turning. Season with salt and pepper. Remove and keep warm.
4
Puree the soup, add cream and basil, puree again briefly. Fold in carrot cubes with cooking water. Season to taste with salt and cayenne pepper. Arrange soup in bowls. Garnish with a few drops of balsamic cream and basil leaves.
5
Add the chicken skewers.