• 1 onion
  • 50g butter
  • 1 clove garlic
  • 1 tbsp olive oil
  • Ginger (2 snare)
  • 1 bar perennial celery
  • 500g carrots
  • 750 ml vegetable stock
  • 1 tbsp honey (we recommend our Fir honey)
  • 50 ml cream
  • Grated peel of an organic lemon, untreated
  • Salt, Peffer
  • Parsley

Chop the onions. Peel ginger and cut into fine slices. Heat the olive oil and the butter. Fry the onion with the garlic, add the ginger, perennial celery and carrot slices and steam with a piece of butter. Remove with the vegetable broth, add a little salt and simmer for about 12-15 minutes when the lid is shot.

Puree the cooked vegetables with the fir honey, cream, a snare of butter and grated lemon zest. Season with salt, pepper, lemon juice and another shot of fir honey and garnish with parsley.

Good Apetit!

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