A sweet and sour soup served chilled with a spoon of herb mousse in the middle. Something peculiar and quite sophisticated…
Ingredients (for 2)
- 4 carrots
- 3 tbsp sour cream
- 3 tbsp cooking cream
- 2 cups vegetable stock
- 1 tbsp parsley
- 1 tbsp chives
- 1 tsp tarragon
- 1 tbsp chervil
- 1/2 tsp curry powder
- 1 tbsp butter
- 1/2 tbsp honey
- salt & black pepper
Directions
- Peel and coarsely chop carrots
- Place carrots, vegetable stock, honey, curry powder and butter in a saucepan and bring to a simmer
- Reduce heat to low and cook until carrots are soft and liquid has evaporated (about 40-45 minutes)
- Add cooking cream, stir and cook for 3 minutes
- Transfer soup to a blender, or use an immersion blender and purée until smooth
- Season with salt and pepper, and pour into your serving bowl; reserve in the fridge to cool
- When ready to serve, whisk in a bowl sour cream (crème frâiche) until fluffy
- Add thinly sliced herbs (tarragon, parsley, chives and chervil) and stir to combine
- Serve the chilled soup with a spoon of mousse in the center
Cambooza 