Carrots - creamsoup

with sour milk

For 4 servings

250 g carrots

250 ml meat broth

125 ml of milk

90 ml of curd milk

pepper

salt

1 tbsp chopped parsley

Preparation time: approx. 15 minutes
plus cooking time: approx. 15 minutes

Per serving approx. 586 kcal / 2453 kJ 9 g E, 6 g F, 9 g KH

1  Clean, peel and cut the carrots into thick slices.

2  Bring 125 ml stock to the boil and cook the carrots in it for 10–15 minutes until soft. Purée finely with the hand blender or in a blender.

3  Put the puree back in the saucepan, mix with the rest of the meat stock and milk and bring to the boil.

4  Remove 1 tablespoon of the curd and set aside. Stir the rest into the soup. Season to taste with pepper and salt.

5  Serve the soup. Stir the rest of the curd until smooth and place in the center. Scatter the parsley on top.