Carrot soup with champagne

Name: Carrot soup with champagne
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 collar (approx. 600 g) Carrots; 2 (approx. 160 g) floury potatoes; 1 TABLESPOON Butter or margarine; 1 TEASPOON Salt; 1 TEASPOON Sugar; 300 ml dry champagne; 1 l Vegetable broth (instant); 350 ml oil for frying; 7-10 Tbsp juice of 1/2 lemon; 1 TEASPOON Cayenne pepper; 200 g Whipped cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 collar (approx. 600 g) Carrots
2 (approx. 160 g) floury potatoes
1 TABLESPOON Butter or margarine
1 TEASPOON Salt
1 TEASPOON Sugar
300 ml dry champagne
1 l Vegetable broth (instant)
350 ml oil for frying
7-10 Tbsp juice of 1/2 lemon
1 TEASPOON Cayenne pepper
200 g Whipped cream

Directions

1
Peel and finely chop the onion. Peel and wash carrots and potatoes. Put one carrot aside. Cut potatoes and carrots into small cubes. Heat the fat in a saucepan. Fry onion in it until transparent.
2
Add carrot and potato cubes and sauté. Season with salt and sugar and deglaze with champagne. Add vegetable stock through a sieve. Cook for 15 minutes. In the meantime heat up the oil in a small high pot.
3
Cut the carrot into fine strips with a peeler and deep-fry in hot oil for approx. 30 seconds. Drain on kitchen paper. Puree the soup with a blender. Add lemon juice, cayenne pepper and 120 g cream and bring to the boil again.
4
Whip 80 g cream. Spread the carrot soup on plates and add a dollop of cream. Draw fine streaks with a stick of shash mud. Sprinkle "Carrot Grass" on top. Garnish with oregano.