Carrot Soup
4 servings
90 minutes
Carrot soup is an elegant blend of simplicity and flavor, originating from European cuisine. Its delicate texture and rich carrot aroma make it an ideal choice for a light lunch or dinner. The base is a fragrant bone broth that adds depth of flavor to the soup. Grated carrots and vegetables provide softness and natural sweetness to the dish. Enriched with milk and egg yolk, the soup gains a velvety consistency, while the addition of greens enhances its freshness. Croutons served with the soup add a pleasant crunch, creating a balance of textures. This soup is a true find for lovers of natural taste and healthy eating.
1
Cook broth from bones.
- Meat bones: 200 g
2
Wash, peel, rinse, and grate the carrots and vegetables on a coarse grater. Strain the broth and cook the grated vegetables in it.
- Carrot: 200 g
- Vegetables: 250 g
3
Thicken the soup with flour dissolved in 1/8 l of milk, bring to a boil. Thoroughly mix the remaining milk with the yolk and 1/8 l of hot soup, pour into the soup, add salt, and add chopped greens.
- Wheat flour: 30 g
- Milk: 0.25 l
- Egg yolk: 1 piece
- Fresh herbs: 1 bunch
- Salt: to taste
4
Serve with croutons.
