Carrot and apple cream soup

Name: Carrot and apple cream soup (Karotten-Apfelcreme)
Cuisine: German
Ingredients: 50 g/2 oz/4 tbsp butter; 1 onion, roughly chopped; 1 garlic clove, roughly chopped; 500 g/1¼ lb carrots, roughly chopped; 1 large apple, peeled, cored and roughly chopped; 100 ml/3½ fl oz/scant ½ cup Riesling; 500 ml/17 fl oz/generous 2 cups vegetable stock; 100 ml/3½ fl oz/scant ½ cup apple juice; 200 ml/7 fl oz/scant 1 cup single (light) cream; 100 ml/3½ fl oz/scant ½ cup crème fraîche; 15 ml/1 tbsp pumpkin seeds and 5 ml/1 tsp snipped fresh chives, to garnish; 15 ml/1 tbsp pumpkin seeds and 5 ml/1 tsp snipped fresh chives, to garnish; salt and ground white pepper; salt and ground white pepper

Karotten-Apfelcreme

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

Combining the sweetness of carrots with the fruity taste of apples and a creamy consistency creates a wonderful soup that you can enjoy at any time of year. Roasted pumpkin seeds add a crunch to the soup’s velvety texture.

Ingredients

50 g/2 oz/4 tbsp butter
1

Europe
Germany
Soup
Gluten-free
Vegetarian

Method

Melt the butter in a pan over medium heat. Add the onions and cook for 5 minutes until softened. Add the garlic and cook for a few minutes more. Stir in the carrots and the apples.
Add the Riesling, followed by the stock and the apple juice. Season with salt and pepper. Bring to the boil, reduce the heat and simmer for 15 minutes.