Fine carrot-potato soup

Name: Fine carrot-potato soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion (approx. 100 g); 2 Garlic cloves; 500 g floury potatoes; 350 g Carrots; 25 g Butter or margarine; 2 stem(s) Thyme; 1 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp coarsely ground white pepper; 150 g Fresh cream; 7-10 Tbsp Thyme leaves

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion (approx. 100 g)
2 Garlic cloves
500 g floury potatoes
350 g Carrots
25 g Butter or margarine
2 stem(s) Thyme
1 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp coarsely ground white pepper
150 g Fresh cream
7-10 Tbsp Thyme leaves

Directions

1
Peel and finely dice the onion and garlic. Peel and chop the potatoes and carrots. Heat the fat in a saucepan and fry the onion and garlic. Add potatoes and carrots and steam for about 4 minutes while stirring.
2
Wash the thyme, dab dry and add. Deglaze with broth, bring to the boil, cover and cook over medium heat for about 15 minutes. Take out about 4 tablespoons of vegetable cubes with a skimmer and put aside.
3
Remove thyme. Finely puree the soup, season with salt and pepper. Add 110 g crème fraîche. Arrange soup in bowls. Put 1 blob (10 g each) of crème fraiche in each bowl. Spread vegetable cubes on top and sprinkle with pepper.
4
Serve garnished with thyme leaves.