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Traditional Carrot Soup with Oat Crumble and Cream Cheese Drops

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. 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. 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. 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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