Ingredients for the carrot soup
- 2 tablespoons of oil
- 2 red onions, peeled and diced
- 2 garlic cloves, chopped
- ½ a teaspoon of fennel seeds
- 1 teaspoon of turmeric
- 500g of carrots, peeled and diced
- 500ml of vegetable stock
- 500ml of carrot juice
- 500ml of cream
- Salt
Preparing the carrot soup
Heat the oil in a large pan and fry the onions, garlic and fennel seeds for around five minutes, stirring regularly. Add the turmeric and carrots and fry for another five minutes on a medium heat. Add the vegetable stock, carrot juice and cream. Season, bring to the boil leave to simmer for 20 minutes then blend the soup in a mixer.
Ingredients for the cheese flowers
- 4 slices of toast
- 4 tablespoons of grated Gruyere
Preparing the cheese flowers
Cut out the flowers and sprinkle with cheese. Bake in the oven for five minutes at 200 °C.
Cooking level for the cheese flowers
With pre-heat
5 minutes | hot air setting at 200 °C