Mustard carrots soup
Instructions
INGREDIENTS for 4 PERSONS 600 g of carrots, a vegetable nut, 250 ml of fresh cream, 1 tablespoon of mustard, a few threads of chives, salt and pepper.
Pour 200 ml of cream in a bowl and place it in the freezer for about 30 minutes, then 15 minutes in the refrigerator.
Wash the carrots, carrots, peeled and cut into slices.
Place over heat a saucepan with 800 ml of water to let them loosen the nut; Add the carrots and cook for about 20 minutes.
Remove from heat, reduce everything to a smooth cream with a hand blender.
Add the remaining cream and beat vigorously with a whisk by hand.
Add salt and pepper.
Beat the cream in the refrigerator with the mustard.
Pour the carrot cream in glasses and top each with a tablespoon of mustard cream.
Garnish with chives and serve.
