Fine carrot cream soup

Name: Fine carrot cream soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 500 g Carrots; 2-3 (approx. 200 g; mealy cooking) Potatoes; 1 TABLESPOON butter/margarine; 7-10 Tbsp salt, white pepper; 300 ml White wine or vegetable broth; 2 TEASPOONS Vegetable broth; 5-7 TABLESPOONS oil for frying; 100 g Whipped cream; 7-10 Tbsp Cayenne pepper or chili powder; 7-10 Tbsp Oregano z. Garnish

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
500 g Carrots
2-3 (approx. 200 g; mealy cooking) Potatoes
1 TABLESPOON butter/margarine
7-10 Tbsp salt, white pepper
300 ml White wine or vegetable broth
2 TEASPOONS Vegetable broth
5-7 TABLESPOONS oil for frying
100 g Whipped cream
7-10 Tbsp Cayenne pepper or chili powder
7-10 Tbsp Oregano z. Garnish

Directions

1
Peel and chop the onion. Peel, wash and chop the carrots and potatoes, except 1 carrot. Fry everything in a pot in hot fat. Season with salt and pepper. Deglaze with 1/2 l water and wine. Bring to the boil and stir in the stock. Simmer covered for about 20 minutes
2
Cut the rest of the carrot into fine strips. Heat the oil in a small pot. Fry the carrot strips until golden brown. Drain on kitchen paper
3
Whip the cream until half stiff. Finely puree the soup, season with salt and cayenne pepper. Divide the soup into 4 plates and fold in the cream in streaks. Garnish with carrot strips and oregano