Ingredients: (serves 4)
2–3 cm root ginger
1 bunch fresh flat-leaf parsley
500 g carrots
1–2 tbsp (15–30 g) butter
75 ml sherry
750 ml vegetable stock
1 pack Familie Wein streaky bacon (100 g)
200 ml cream
Salt and coarsely ground pepper
150 g crème fraiche
8 small wooden skewers
Preparation
Peel and chop the ginger. Rinse the parsley, pat dry and chop finely. Peel the carrots, clean, cut into even slices and fry in a pan with hot butter. Then deglaze the pan with the sherry, pour in the vegetable stock, add the ginger and cook over a medium heat for about 20 minutes. Add the cream to the soup, puree and season to taste with salt and pepper. Arrange the bacon slices on the skewers in a wavy pattern and fry in the pan on both sides until crispy. Serve the soup with bacon skewers and a parsley garnish.
Preparation time
40 minutes (approximately)