Carrot Marble Soup
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Carrot Marble Soup
Ingredients
- Lamb - 10.6 oz
- Carrot - 3 pieces
- Leek - 1 stalk
- Potato - 3 pieces
- Fresh Rose Hips - 1 sprig
- Heavy cream - 5 fl oz
- Thyme - 4 sprigs
- Garlic - 2 cloves
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel three medium carrots and three medium-sized potatoes, chop them roughly, and set them to boil.
Step 2
Cut the lamb into medium cubes and lightly brown it in a small amount of olive oil. Season with pepper.
Step 3
Slice about 12 cm of the white part of the leek into thin rings and add it to the meat. Chop a couple of cloves of garlic and add them along with a whole sprig of rosemary.
Step 4
We do not aim to brown the lamb too much since we still need the broth from it. Once the leek softens slightly and the rosemary releases its aroma, pour in 1000–1100 ml of water. Add salt. Let it simmer covered for 30 minutes.
Step 5
Blend the cooked vegetables with a small amount of their broth using an immersion blender until smooth and creamy.
Step 6
Add the homogenized vegetables to the soup base. Remove the rosemary, adjust the salt if necessary, and bring to a gentle simmer. Turn off immediately.
Step 7
Add a few sprigs of thyme, cover, and let it steep on the stove for another 15 minutes.
Step 8
Pour the soup into serving bowls, add slightly warmed cream, and use a toothpick to create marble patterns on the surface.
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