ORIENTAL CARROT SOUP WITH HONEY-BUTTER FOAM

Name: ORIENTAL CARROT SOUP WITH HONEY-BUTTER FOAM
Yield: 4 servings
Ingredients: 1.5 kg carrots; 2 null shallots; 2 null garlic cloves; 40 g butter; 1 pinch salt; 2 teaspoon Ras el Hanout; 1 teaspoon Harissa; null some Sherry wine; 1500 ml vegetable stock; 150 g butter; 400 ml soup (from above); 1 tablespoon honey

Servings

4 Persons

Difficulty

Medium

Ingredients

For the soup
1.5 kg carrots
2 shallots
2 garlic cloves
40 g butter
1 pinch salt
2 teaspoon Ras el Hanout
1 teaspoon Harissa
Some Sherry wine
1500 ml vegetable stock

For the foam
150 g butter
400 ml soup (from above)
1 tablespoon honey

Preparation

Peel the carrots and finely chop them together with the shallot and garlic. Sauté in butter until translucent and lightly season with salt.

Towards the end, add the Ras el Hanout and Harissa and sauté briefly. Deglaze with sherry, then add the vegetable stock and let simmer for about 30 minutes.

Place everything in a blender, purée until smooth, and season to taste.

Heat the butter in a small pot until it turns golden brown, then strain it through a fine sieve.

Combine all the ingredients with the browned butter and strain the mixture into a Kisag whipper. Charge with one cartridge and shake vigorously 8-10 times.

Carefully pipe the foam directly onto the plated soup.

Oriental Carrot Soup with Honey-Butter-Foam - creamy, exotic and heavenly!

Oriental delight at home: Our frothy carrot soup combines the sweetness of carrots with the warm spices of Ras el Hanout and Harissa, refined with a touch of sherry. Topped with airy honey-butter foam, it becomes a creamy, exotic highlight. With this soup, it feels like the sun is shining everywhere again.

Watch the video

Oriental Carrot Soup with Honey-Butter-Foam - creamy, exotic and heavenly!

You can prepare this recipe using the following products

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ORIENTAL CARROT SOUP WITH HONEY-BUTTER FOAM

Ingredients

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