Carrot cream soup with cream cheese dumplings

Bright and cheerful carrot soup is good any time of the year. In the winter it can be prepared from solid old carrot is hot, and in summer young carrots, barely left the garden, turns into a refreshingly cold carrot cream soup for this recipe.

A delicate dumpling of cream cheese really complement the spicy and tangy carrot-ginger soup, creating a contrast of temperature, texture, color and flavor.



Ingredients:
 

Cream of carrot soup

• 3 medium carrots
• 1 potato
• 500 ml of water
• 2 cloves of garlic
• 1 onion
• piece of fresh ginger root length of 2-3 cm
• a piece of chili pepper
• 2 tsp lemon juice
• 40 g butter
• 1 tsp sesame oil
• freshly ground black pepper
• vegetable oil for frying
• salt
• black sesame seeds

Dumplings of cheese

• 100 g cream cheese (Philadelphia)
• a few leaves of parsley
• 1/2 tsp lemon zest

Preparation:

1. Small grater to remove the lemon zest, squeeze juice. Chili remove the seeds, slice the desired size grind.

In a saucepan, boil water.

2. Vegetables clean. Carrots and potatoes cut into cubes small size, throw in salted boiling water and boil until tender. In the end, the water should cover the vegetables by 0.5 cm If it is more, you need to drain the excess fluid.

Onion cut into small cubes, crush the garlic, peel the ginger and grate on a coarse grater.

3. In skillet, heat vegetable oil, add butter and wait until it is melted. Fry the onions until translucent on medium heat.

Strongly fry do not need, fried onions definitely will ruin the taste and smell of soup.

4. Add to the pan the garlic, chilli and ginger, fry over medium heat for about 1 minute. Pour the sesame oil and turn off the heat.

5. In the bowl of a blender put the vegetables along with the water they were boiled in, add contents of skillet and blend until smooth. Add to the soup-puree of carrot with lemon juice, pepper and salt to taste.

Dumplings of creamy cheese

Cold cream cheese mixed with chopped parsley and lemon zest.

I used a delicate cheese "Philadelphia", you can take ricotta or other cream cheese. In the extreme case, you can use bold and sour cottage cheese, but it must first get a good blend with a little cream to get a smooth homogeneous mass.

Carrot soup pour into bowls. Two teaspoons to form the curd dumplings oval shape, gently lay them in the dish. Sprinkle the finished soup with cream of carrots with black sesame seed.published

Author: Olga Kozakova

Cook with love !

 

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P. S. And remember, only by changing their consumption — together we change the world! ©

Source: kit4enfairy.livejournal.com/7753.html