Carrot Soup With Hazelnuts And Brown Butter
This is a tasty soup, fit for any occasion.
4 people
25 minutes
10 minutes
Ingredients
- 1 tbsp Butter
- 350 g Carrots organic, unpeeled and roughly chopped
- 1 clove Garlic cut in half
- 30 g Hazelnuts roughly chopped
- 110 g Onion chopped
- 150 g Potato organic, unpeeled and roughly chopped
- 1.2 litre Vegetable Stock
For The Brown Butter
-
60
g
Salted Butter
Method
- Melt the tablespoon of butter in a heavy-bottomed saucepan set over a medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Add the potatoes and cook for a further 10 minutes. Add the carrots and stock, bring to a simmer and continue to cook for 10 minutes, until all the veg are soft. Liquidise with a stick blender until smooth and keep warm.
- To make the brown butter, put the 60g of butter in a separate pan and melt over a medium heat until it stops foaming and turns a dark golden brown. Remove the pan from the heat and add the hazelnuts and garlic. Let the butter cool, then remove the garlic.
- To serve, ladle the soup into bowls and drizzle over hazelnuts and brown butter.
