Ingredients :
1
450 g
225 g
1 liter
6 teaspoon
large onion, sliced
Jerusalem artichokes, peeled and sliced
carrots, sliced
chicken stock
orange
soured cream, to garnish
Simmer to the onion, artichokes and carrots in the stock for 10 minutes.
Add the unpeeled orange, cut into segments, and simmer for a further 10 minutes.
Remove a few carrot slices for garnish.
Cut flowers or other shapes from the reserved carrot slices. (A small aspic cutter is useful here).
Liquidize the soup in a blender.
Return to the pan and reheat.
Stir 1 level teaspoon soured cream into each portion and garnish with the carrot flowers.
Serves 6 #Ads - Get the above cooking ingredients here at discounted price
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