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Carrots and yoghurt create a creamy dish splendid for summertime. Fried bread with garlic and fleur de sel provides a savoury word to the cream.
Appetizer For Four individuals
400 g of recent carrots without the inexperienced tuft
1 shallot
2 teaspoons of butter
Three l of vegetable broth
fleur de sel
50 g of brown bread
1 tablespoon of olive oil
1 clove of garlic
Three sprigs of dill
180 g of pure entire yoghurt
Preparation:
ca. 35 minutes
Cooling down
Whole-time:
Three h 35 min
Rinse the carrots effectively and lower them into slices without peeling them. Chop the shallot. Fry each in somewhat butter over low warmth for 3-Four minutes. Add the broth and prepare dinner the carrots for 10-15 minutes, till gentle. Take out a number of carrots and set them apart. Scale back the others within the broth to a puree and season with fleur de sel. Let the cream cool fully. Maintain it cool till able to serve.
Reduce the bread into skinny slices. Warmth the oil and the remaining butter within the pan. Brown the slices of bread. Add the crushed garlic. Flavoured with fleur de sel. Put aside.
Earlier than serving, chop the dill and blend it with the carrots put aside. Incorporate the yoghurt into the soup. Gown with the fleur de sel. Garnish with carrots and dill. Serve with fried bread. You may be interested to read about the Ravanelli yoghurt recipe/ Potato salad recipe/ Papaya cucumbers salad recipe.