700 g carrots
2 tablespoons fresh cream
2 bouillon cubes poultry
40 g of butter
20 cl of whipping cream
5 tablespoons of olive oil
Lemon
1 shallot
2 bay leaves
4 pinches of powdered cumin
Pepper
Salt
Step 1
Dilute the broth in 125 cl of water.
Step 2
Peel and chop the shallots, peel and cut the carrots.
Step 3
Melt the butter over medium heat, add the shallots, carrots and cumin and heat for 4 minutes.
Step 4
Pour the broth and the bay leaf, season with salt and pepper and cook for 25 minutes.
Step 5
Remove the laurel. Mix with the cream and lemon juice, olive oil and cilantro and adjust the dressing.
Step 6
Serve with a string of whipped cream.
Add crushed coriander grains at the last minute and cumin powder.
