Romantik Blog
Traditional Carrot Soup
Traditional Carrot Soup with Oat Crumble and Cream Cheese Drops.
Recipe by our chef Pierre Kaufeis from the Romantik Hotel Sternen in Kriegstetten.
Ingredients
Soup
- 10g Butter
- 50g Matignon
- 350g original carrot peeled
- 50ml White Wine
- 700ml vegetable stock
- 80ml full cream
- 2 bags rooibos tea
- salt, pepper, sugar
Oat crumble
- 25g Butter
- 5g finely chopped shallot
- 25g sugar
- 90g coarse oat flakes
- 3g salt
Cream cheese drops
- 50g cream cheese
- 50ml whole milk
- 1g Agar-Agar
- salt, pepper, nutmeg
Instructions
-
1.
Soup
Wash, peel and cut the original carrots. Sauté the Matignon and the carrots in butter. Deglaze with white wine and reduce by half. Add vegetable stock and bring to a boil. Add rooibos tea and cook. Blend soup with full cream and season with salt, pepper and sugar. -
2.
Oat crumble
Sauté shallots in butter. Add oat flakes, sugar and salt and fry for 2 minutes.
Spread on a baking sheet and bake in oven at 90deg for 2hours. -
3.
Cream cheese drops
Bring whole milk and cream cheese to a boil. Add agar agar and cook for 2 minutes. Season with salt, pepper, nutmeg, fill into desired mold and refrigerate.
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