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Chilled Cream of Carrot Soup
Ingredients
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675 gram (1 1/2 pounds) carrots, peeled and roughly chopped
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100 gram (4 ounce) leeks, washed and roughly chopped
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50 gram (2 ounce) butter
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75 gram (3 ounce) cream cheese
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1 papaya, peeled, seeds removed and cubed
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1/2 teaspoon Ground Nutmeg
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1 tablespoons Chives
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 In a frying pan, sweat the carrots and leeks with butter, but do not brown. Cover with water and leave to simmer. Once vegetables are cooked, blend with a hand blender and put through a sieve.
- 2 Put back on the heat and season to taste. Remove from the heat and add the cheese and papaya (reserving a few cubes for garnish). Season generously with nutmeg, stir and refrigerate. Serve chilled, sprinkled with chives and papaya cubes.
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