German Carrot Soup recipe
information
Carrots, apples and onions may seem an odd combination, but this delicious soup is a traditional dish along the Rhine.
ingredients
450 g (1 lb) carrots, peeled and sliced
bay leaf
1 litre (1 3/4 pt) chicken stock
5 g (1 tsp) brown sugar
75 g (3 oz) butter
3 medium onions, peeled and halved
1 large cooking apple, peeled, cored and sliced
salt and freshly ground pepper
a little lemon juice
a little chopped chervil
bay leaf
1 litre (1 3/4 pt) chicken stock
5 g (1 tsp) brown sugar
75 g (3 oz) butter
3 medium onions, peeled and halved
1 large cooking apple, peeled, cored and sliced
salt and freshly ground pepper
a little lemon juice
a little chopped chervil
method
1. Put the carrots into a large pan with the bay leaf, chicken stock, and brown sugar.
2. Bring to a boil, then simmer until nearly tender.
3. Meanwhile, heat the butter in a frying pan, add the sliced onions and apples with a little salt and pepper.
4. Fry until soft and golden brown.
5. Add the contents of the frying pan to the carrots, and continue cooking until all the vegetables are very soft.
6. Strain and reserve the liquid. Remove the bay leaf.
7. Sieve or liquidize the vegetable mixture until very smooth.
8. Return to the liquid. Reheat and adjust the seasoning, adding a little lemon juice if necessary.
9. Serve sprinkled with chopped chervil.
2. Bring to a boil, then simmer until nearly tender.
3. Meanwhile, heat the butter in a frying pan, add the sliced onions and apples with a little salt and pepper.
4. Fry until soft and golden brown.
5. Add the contents of the frying pan to the carrots, and continue cooking until all the vegetables are very soft.
6. Strain and reserve the liquid. Remove the bay leaf.
7. Sieve or liquidize the vegetable mixture until very smooth.
8. Return to the liquid. Reheat and adjust the seasoning, adding a little lemon juice if necessary.
9. Serve sprinkled with chopped chervil.
serving amount
serves 4-6
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