Carrots, apples and onions may seem an odd combination, but this delicious German Carrot Soup is a traditional dish along the Rhine.
German Carrot Soup
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 4 to 6 servings
- 1 pound (450 g) carrots, peeled and sliced
- bay leaf
- 1 3/4 pint (1 litre) chicken stock
- 1 teaspoon (5 g) brown sugar
- 3 ounces (75 g) butter
- 3 medium onions, peeled and halved
- 1 large cooking apple, peeled, cored and sliced
- salt and freshly ground pepper
- a little lemon juice
- a little chopped chervil
- Put the carrots into a large pan with the bay leaf, chicken stock, and brown sugar.
- Bring to a boil, then simmer until nearly tender.
- Meanwhile, heat the butter in a frying pan, add the sliced onions and apples with a little salt and pepper.
- Fry until soft and golden brown.
- Add the contents of the frying pan to the carrots, and continue cooking until all the vegetables are very soft.
- Strain and reserve the liquid. Remove the bay leaf.
- Sieve or liquidize the vegetable mixture until very smooth.
- Return to the liquid. Reheat and adjust the seasoning, adding a little lemon juice if necessary.
- Serve sprinkled with chopped chervil.