Carrot Soup with Green Asparagus and Goat Cheese
Ingredients
- Ingredients
- 400 grams carrots
- 150 grams starchy potatoes
- 2 shallots
- 1 garlic clove
- 1 red chili pepper
- 3 Tbsps olive oil
- 100 milliliters dry white wine
- 750 milliliters Vegetable broth
- 100 milliliters Orange juice
- 250 grams green Asparagus
- salt
- freshly ground peppers
- 150 grams Goat cheese (from a log)
- allspice
- Chervil (for garnish)
Preparation steps
Peel the carrots, potatoes, shallots and garlic and chop. Rinse, trim and cut the chile pepper into rings. Sauté 1-2 minutes in 2 tablespoons hot oil and deglaze with the white wine. Pour in the broth and the juice and simmer for about 25 minutes. Meanwhile, peel the bottom third of the asparagus, trim the tips and cut in half lengthwise.
Cut the stems in thin slices and saute with the tips in the remaining oil 2-3 minutes. Season with salt and pepper, add some water and cook 1-2 more minutes. Add approximately half of the crumbled goat cheese to the soup and puree.
Simmer a little longer or add additional broth to reach desired thickness. Season with salt, pepper and allspice. Transfer to bowls, top with the asparagus and sprinkle with the remaining cheese. Serve garnished with parsley.
