CREAM CARROT SOUP
Ingredients:
· 250 gr carrots
· 200 gr leek (without the green part)
· 50 gr butter or margarine
· 1 tablespoon starch flour
· 4 dl soup stock
· 60 gr corn flour
· 2 eggs
· 1 bunch parsley
· 1 dl Seal of Quality sour cream with
· 2 tablespoons freshly grated horseradish (or out
of tube)
· 1-2 tablespoons lemon juice
Preparation:
Grate the carrots and chop the leek in thin slices
and stew in butter or margarine (could be oil, too).
Put vegetables in the soup and boil for 15 minutes.
Meanwhile, boil 1/8 l of water with some salt, the rest
of the butter and some corn flour. When it thickens
remove it from the stove, add one egg with yolk and
stir it well. You can add to this half of the chopped
parsley and the horseradish and at the end one mixed
egg white. From this mixture make longish dumplings
with a spoon and boil them in salted water for 10 minutes.
Add the starch flour in sour cream and mix it with the
soup. Boil it for few more minutes until the soup thickens
pour it in warm plates and add the dumplings from the
corn flour and finally sprinkle with the rest of the
parsley, dill and grated horseradish.
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