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Carrot Soup with Truffle Creme Fraiche
Nb persons: 6
Yield:
Preparation time: 30 min
Total time: 1 hour
Source:
| 2 T. | butter |
| 1 | onion, chopped |
| 1 T. | garlic, chopped |
| 2 | apples, peeled, cored & diced |
| 4 | carrots, peeled & cut into 1/4-in pieces |
| 1 c. | white wine |
| 1 quart | chicken stock |
| 1 t. | cumin |
| salt | |
| freshly ground black pepper | |
| chives, chopped, as garnish | |
| 2 T. | creme fraiche |
| 1/4 t. | truffle oil |
1. In a small bowl, mix creme fraiche & truffle oil well. Set aside.
2. Melt butter in a medium saucepan. Add onion & garlic & saute until softened, about 4 minutes.
3. Add apple & carrots & saute for 2 minutes.
4. Carefully add the white wine, chicken stock & cumin. Bring to a boil, reduce heat to a simmer & cook until apples & carrots are soft, about 15 minutes.
5. Remove from heat & puree with an immersion blender, or in batches in a conventional blender.
6. Season to taste with salt & pepper.
7. Ladle into small bowls. Garnish with 1 teaspoon cream mixture, sprinkle with chives & serve.
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