Quick carrot cream soup with meatballs

Name: Quick carrot cream soup with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Carrots; 2 Onions; 1 Garlic clove; 3 TABLESPOONS Butter; 1,25 l Vegetable broth; 400 g mixed minced meat; 1 TEASPOON medium hot mustard; 3 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Milk; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Parsley; 2 TABLESPOONS Oil; 7-10 Tbsp Sugar; 75 g Fresh cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Carrots
2 Onions
1 Garlic clove
3 TABLESPOONS Butter
1,25 l Vegetable broth
400 g mixed minced meat
1 TEASPOON medium hot mustard
3 TABLESPOONS Breadcrumbs
3 TABLESPOONS Milk
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Parsley
2 TABLESPOONS Oil
7-10 Tbsp Sugar
75 g Fresh cream

Directions

1
Peel, wash and cut the carrots into small slices. Peel and chop 1 onion and garlic. Heat butter in a pot. Fry onion, garlic and carrots in it. Deglaze with broth, simmer for about 15 minutes
2
Peel 1 onion and cut into fine cubes. Knead minced meat, onion, mustard, breadcrumbs, milk and egg. Season with salt and pepper. Form small balls out of the minced mass. Heat the oil in a pan and fry the balls for 5-7 minutes, turning them over
3
Wash parsley, shake dry and, except for something to garnish, pluck leaves from the stalks and chop finely. Puree the soup, stir in the parsley and season to taste with salt, pepper and sugar. Arrange soup and meatballs, stir in crème fraîche in streaks. Garnish with parsley,