Light Cream of Carrot Soup Topped with Sun-
Serves 2:
Ingredients
250g (9oz) carrots
199g (31/2oz) leeks
1 tsp olive oil
400ml (14fl
oz) vegetable stock
2 small bay leaves
1/2 tsp freshly grated ginger
1½ tsp marjoram
6
sun-
150ml (5fl oz) buttermilk
sea salt
black pepper
2 tsp chopped chervil
Method
Wash and peel the carrots, and slice coarsely. Dice 50g (scant 2oz) of the
slices finely, and set aside. Wash and trim the leek, cutting it open lengthways
to clean it thoroughly. Take the white part only and slice roughly into rings.
Heat
the oil in a saucepan over a medium heat and fry the coarsely sliced vegetables for
about 3 minutes, stirring, until translucent. Pour on the stock and bring to the
boil. Add the bay leaves, ginger; and marjoram. Cover and cook over a low heat for
about 10 minutes.
Meanwhile, cut the tomatoes into very fine strips. Remove the bay
leaves from the soup, stir in the buttermilk, and purée the soup with a hand blender
until creamy. Season with salt and pepper. Garnish with carrot, strips of tomato,
and chervil.