Carrot soup-puree with aromatic mousse
4 servings
22 minutes
Carrot cream soup with aromatic mousse is an exquisite dish of French cuisine that embodies elegance and harmony of flavors. The delicate consistency of the soup is achieved by slow cooking carrots in juice with honey and curry, giving it a light spiciness and sweetness. The addition of cream enriches the texture, creating a velvety effect. The chilled soup gains even greater depth of flavor, while its finishing touch—a sour cream mousse with herbs—adds freshness and zest. This dish is perfect for both an elegant dinner and a light summer lunch, surprising with the combination of simple ingredients and refined taste. Carrot cream soup with aromatic mousse is a true example of French culinary mastery where each component plays its role in creating a perfect gastronomic symphony.
1
For the soup, add carrot, 150 ml of carrot juice, butter, honey, and curry to a pot and bring to a boil over medium heat. Reduce the heat and simmer until the liquid evaporates and the carrot is very soft, about 1 hour. Add cream, increase the heat to medium, and cook for 3 minutes.
- Carrot: 3 pieces
- Carrot juice: 300 ml
- Butter: 10 g
- Honey: 1 teaspoon
- Curry powder: pinch
- Cream: 0.5 glass
2
Make a puree from the carrot mixture and the remaining 150 ml of carrot juice. Strain the soup through a fine sieve, season with salt and pepper to taste. Cover and chill.
- Carrot juice: 300 ml
- Salt: to taste
- Ground black pepper: to taste
3
For the mousse, whip the sour cream in a bowl with a whisk. Add chopped green onions, parsley, chervil, and tarragon.
- Sour cream 20% fat: 2.5 glasss
- Chopped chives: 1 teaspoon
- Chopped parsley: 1 teaspoon
- Chervil leaves: 1 teaspoon
- Chopped tarragon leaves: 1 teaspoon
4
Pour the soup into bowls and place the mousse in the center.