Cold carrot soup with herb mousse
4 servings
70 minutes
Cold carrot soup with herb mousse is a refined dish of Brazilian cuisine that combines the rich sweetness of carrots with the spicy aroma of fresh herbs. It is prepared by slowly simmering carrots with honey, butter, and curry, giving the soup a deep flavor. After thorough whipping and cooling, it acquires a delicate velvety texture. A special highlight is the airy mousse made from crème fraîche and aromatic greens that adds freshness and zest. This soup not only satisfies hunger but also provides gastronomic pleasure, making it perfect for a light lunch or an exquisite dinner on a warm summer day.
1
Peel the carrot and slice it into thin rounds, then place it in a small pot with a glass of carrot juice, butter, a teaspoon of honey, and a pinch of curry. Bring the contents of the pot to a boil.
- Carrot: 3 pieces
- Carrot juice: 450 ml
- Butter: 20 g
- Honey: 1 teaspoon
- Curry powder: pinch
2
Cover with a lid and cook over moderate heat for about an hour — until the liquid has completely evaporated and the carrots are soft. Then add heavy cream (low-fat cream will curdle) and cook for another two to three minutes. Remove from heat.
- Heavy (double) cream: 120 ml
3
Thoroughly blend the resulting carrot mass in the pot with an immersion blender along with the remaining carrot juice, then strain through a fine sieve to achieve a maximum homogeneous and delicate consistency, and add salt and pepper to taste.
- Carrot juice: 450 ml
- Salt: to taste
- Ground black pepper: to taste
4
Pour the soup into a soup tureen or deep bowl, cover the container with a lid (or wrap it with plastic wrap) and cool in the refrigerator for at least half an hour.
5
Meanwhile, whisk the crème fraîche in a wide and deep bowl until soft peaks form, then add all the chopped herbs. Gently mix with a spoon or spatula.
- Creme fraiche: 50 g
- Tarragon: 10 g
- Chives: 10 g
- Parsley: 10 g
- Chervil: to taste
6
Pour the chilled soup into bowls and garnish each serving with a tablespoon of cream-fresh mousse and fresh herbs before serving.
- Creme fraiche: 50 g
