Carrot soup with star croutons
Ingredients for 4 people: 2 onions400 g carrots250 g potatoes, floury boiling3-4 tbsp buttersalt, pepper850 ml vegetable stock4 stalks curly parsley150 g whipped cream50 ml freshly squeezed orange juicegrated nutmeg4 slices of toast Preparation: 1. Peel, wash and dice the onions, carrots and potatoes. Fry in 2 tablespoons of heated butter, season with salt and pepper. 2. Deglaze the vegetables with stock, bring to the boil, cover and cook for about 20 minutes. Wash and chop the parsley. 3. Whip the cream a little. Puree the vegetables in the stock, add the parsley (leave a small amount) and st...