Description
Soup-puree of carrots with a seasoning of parsley and garlic in olive oil. So guys, the recipe from the chef. I first tried it in Munich back in ' 89 -m to year. Then, thanks to Gorbachev, finally, climbed the iron curtain, and we were able to fly abroad. This was my first visit to the forbidden country :) We flew with her husband to Munich for Oktoberfest. Probably since I fell in love with beer. And so when we were flying away at Munich airport in a cafe, I ordered this soup. Me to such an extent subdued taste that I'm going to request the recipe from chef :). The husband said to me: "mad, or something, gone? Any chef will tell you that?" And I'm 26 years old, I'm sure in his "unearthly beauty" (rzhu can not), well, guys, I was so young and terribly opinionated and alternates for the recipe! In German (and French and Italian) I speak pretty well (I'm still the girl from the Professor's family and terribly trained in all sorts of Sciences, is laughing again), turned on all his charm, and I don't what the recipe was given, and even step by step explained everything. So, friends, if anyone is interested in the recipe 89 -th year from the German chef from Bavarian about a carrot soup, then you are welcome to visit to watch. :)
Ingredients
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Chicken
-
Carrots
1 kg
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Onion
2 piece
-
Ginger
-
Parsley
50 g
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Spices
-
Garlic
Cooking
Let's start with the fact that you need a good chicken broth. So I buy the chicken and carve (I think so that I have a favorite process). On the left is for the broth, and the right for a main dish. And a few leaves of Bay leaf and a bunch of black dots. Put the whole! All mortgaged and it is necessary to cook the broth.
While the broth is cooking, it is necessary to finely slice the carrot, onion, ginger, garlic and parsley. The broth I boil for a long time on slow heat for an hour and a half. How is cooked, immediately drain, all that remained on the sieve, we don't need...
Here's a look at what the broth is supposed to be. Jelly simply that will. :)
Then pour broth over carrots and put on the gas. Let boil and cook.
And in the meantime we prepare a seasoning of parsley and garlic. It makes it simple. Finely chop the parsley and garlic in a random order and olive oil and simmer for five minutes. Then put in a blender, razmerchik and add olive oil. You ask me - how much? Answer - how many do not mind, these do not spoil the porridge. :) Don't forget to season with salt.
Now back to the soup. Carrots are already roasted, now add the onion and ginger. Boil further. As soon as it is ready, then punch everything in a blender.
And then pour into bowls and season with seasoning of parsley. Ready! If you do everything according to my tips, I guarantee a gourmet soup, soup for the holiday. And I'm a girl (if you could call me a girl 48 years old), love to eat this soup from a mug and just add more filling parsley and olive butter. :) It's so tasty!!!
And in the end show yourself, I'm an adult and serious aunt, eerily in love with cooking. For me cooking is a means to live. And I want to add, guys who are born like me, in 60 years, remember what time it was fun in the 80s?? Pants banana vodka only the taxi drivers and glasnost, perestroika and acceleration. :) All in love with cooking good luck! Your Katie Fox.
Здравствуйте.Искала что приготовить из моркови (подруга подкинула большой пакет) дешево и сердито,как говорят,и наткнулась на ваш рецепт. Прочла каждую букву))) Незнаю люблю ли я имбирь (только в чай его бросала),но обязательно приготовлю такой суп))
Здравствуйте.Искала что приготовить из моркови(подруга подкинула большой пакет) дешево
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