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22.05.2023 Leichte Sommersuppe mit Möhren und Orangen.jpg


Carrots 3
Potato 1 large
Onion diced 1 small
Thyme sprig
Extra virgin olive oil 2 tablespoons
Orange untreated 1
Chicken broth500 ml


Tabasco 2 dashes
Cream 100 ml

Wash and peel the carrots and potatoes and cut into large cubes. Pluck the thyme leaves from the sprigs. Wash the orange thoroughly, then cut it in half and cut a nice thin slice from each half for later garnishing and put to one side. Squeeze the juice out of the remaining fruit.


Preparation: Heat the oil in a pan and fry the onion cubes with the thyme leaves until translucent, add the potato and carrot cubes, pour in the chicken stock and season with salt and Tabasco. Put a lid on and let the soup simmer gently over a low heat for about 30 minutes.


Now it's time to use the hand blender: puree the soup thoroughly, adding the cream, bring to the boil again briefly, remove from the heat and stir the orange juice into the soup.


Arrange on plates. Cut the orange slices into half, hold them at the ends and place the slice in the soup with a half turn in the opposite direction. Enjoy!

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