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    Carrot-ginger soup with almond crunch

    • 1 min read

    For the almond crunch:

    1 egg yolk
    20 g cream
    50 g filo pastry
    20 g smoked almonds Flor de Sal
    1 teaspoon Flor de Sal Orange & Chilli organic

    Preheat the oven to 180 °C. Whisk the egg yolk and cream. Cut the filo pastry into strips and spread the egg cream on both sides. Chop the smoked almonds, roll the dough strips in the almonds and sprinkle with Flor de Sal. Turn the dough sheets into each other and place them on a baking tray covered with baking paper. Bake in a hot oven for 8-10 minutes until golden brown.

    For the soup:

    800 g carrots
    2 shallots
    5 g ginger
    20 ml olive oil
    Flor de Sal
    freshly ground pepper
    2 oranges
    100 ml orange juice
    10 g honey
    700 ml poultry stock
    500 g cream
    4 stems of parsley
    2 g green pepper
    100 g cream yoghurt

    Peel the carrots and cut into large cubes. Peel the shallots and cut into strips. Peel and finely chop the ginger. Sauté the carrots, shallots and ginger in the olive oil. Season with salt and pepper and deglaze with the orange juice. Add the chicken stock and cream and cook the carrots until soft. Finely puree the soup and pass through a fine-mesh sieve.

    Peel and fillet the oranges and cut the fillets in half. Coarsely chop the parsley and mix with the oranges. Finely grind the green pepper and add it. Mix with the yoghurt.

    Flavour the soup again, add the yoghurt-orange mixture as a topping on top and serve garnished with the almond crunch.


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