Recipe (english)

Carrot Cream Soup

Carrot Cream Soup
Quantity Ingredient
300 g Carrots
200 g Potatoes
1 Onions
40 g Leek Onions
1 / 2 bunch Parsley
0,5 l Water
30 g Mushrooms
1 tsp Lime juice
0,25 l Milk
100 g Sour cream
Pepper & Salt

For the carrot cream soup peel carrots and potatoes, cut into coarse pieces and put into a pot. Peel the onion, chop coarsely and add to the vegetables. Crush the white piece of leek and add the onion. Put the green aside for decoration. Chop the parsley coarsely in the pot. Add water and bring to the boil. Cover and cook on medium heat for about 15 minutes. Meanwhile, divide the green parts of the leek onions into bite-sized pieces and cut into fine strips. Rub mushrooms dry with a cloth and cut into fine slices. Mix the mushroom slices with the freshly squeezed lime juice so that they do not turn brown. Puree the carrot cream soup, stir the milk and sour cream into the carrot cream soup and heat briefly. Season with salt and pepper. Carrot cream soup spread on plates or soups cups. Serve with leek, onion strips and mushrooms.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
201 kcal
30 g
7 g
7 g

(C)opyright by Marions Kochbuch