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White Carrot Ginger Soup with Chervil and Crispy Prosciutto

White Carrot Ginger Soup with Chervil and Crispy Prosciutto

2 bunches of white carrots (about 12 medium sized carrots)
1 clove of garlic, minced
2 teaspoons minced fresh ginger
4 cups of chicken or vegetable stock
1 slice of Prosciutto di Parma, juilliened
1 tablespoon of olive oil
2 tablespoons of fresh chervil
Salt

 

••••••••

Peel the carrots and chop them into 1 inch pieces. Put the stock in a pot and bring to a boil. Add the carrots, garlic, ginger and a little salt and simmer for about 20 minutes until tender.

Use a hand blender, or regular blender and purée the soup until smooth. Taste and add more salt if necessary.

In a small pan, heat the olive oil on medium-high until nice and hot. Add julienned prosciutto slices and fry for a minute until they are crispy.

Put the soup in small bowls and garnish with the prosciutto and chervil.

Serves 4.

 

 
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