Our Christmas menu: Cream of carrot and ginger soup
2016/02/12
Our starter...
It’s that time of year again – Christmas is just around the corner. Contemplation, tranquillity and spending time with loved ones are at the forefront. Yet every year the same question arises: what menu can I treat my loved ones to?
Hotel manager Renate Winzer has once again put together a culinary menu this year. Each week, a new course will be presented that you can recreate at home. Today we begin with the first course – a delicious carrot and ginger soup.
The snow crunches softly underfoot, and with every breath you can feel the crisp air…
A leisurely winter stroll takes you past festively decorated houses, snowmen and Christmas-lit fir trees; the wonderful scent of vanilla, cloves, cardamom and cinnamon hangs in the air – Christmas is just around the corner!
Preparations are underway; the children are eagerly tidying their rooms, delicious biscuits are being baked in the kitchen and wood is being chopped outside the house. To ensure everything is perfect on Christmas Eve, we’ve prepared a starter recipe for your Christmas menu: have fun recreating our carrot and ginger soup.
Ingredients for 4 people
• 1 small onion•
a little
butter• 250 g peeled carrots•
40 g ginger root (peeled)
• 3/4 l vegetable stock or water•
1/8 l double
cream• 1 level tsp
cornflour• 1 pinch of
salt• a little whipped cream and cress to garnish
Method
Sauté the roughly chopped onion and the carrots, cut into roughly 1 cm pieces, in butter, then pour in the vegetable stock. Cut the ginger into fine strips, add to the pan and sauté briefly. Purée the soup until smooth using a hand blender. Then add a little whipping cream and bring to the boil again. Finally, thicken with cornflour – and it’s ready!
The Winzer family and team wish you every success and bon appétit!
Written by Katharina