Ingredients for 4 people:
2 onions
400 g carrots
250 g potatoes, floury boiling
3-4 tbsp butter
salt, pepper
850 ml vegetable stock
4 stalks curly parsley
150 g whipped cream
50 ml freshly squeezed orange juice
grated nutmeg
4 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 stir in the orange juice. Refine the soup with half of the whipped cream and season with salt, pepper and pepper and nutmeg.
4. Cut out star-shaped toast as desired, fry in remaining heated butter until golden brown and put on skewers if desired.
5. Serve the soup in portions, each with a dollop of the remaining whipped cream and parsley. Serve with a star skewer.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 270
Joule: 1134
Protein: 5,9 g
Fat: 14,7 g
Carbohydrates: 28.1 g
(FoodCentrale by ddp images)
