Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 1 liter of vegetable stock
- - 500 g of carrots
- - 2 tablespoons of rice flour
- - 1 tablespoon celery leaves
- - Extra virgin olive oil
- - Salt
- - nutmeg
INSTRUCTIONS
- Divide the carrots in half lengthwise, then cut them in half slices 3-4 mm thick. Put them into the boiling broth to boil for 10 minutes, drain them with a slotted spoon and keep the broth warm.
- Heat 3-4 tablespoons of olive oil in a saucepan, add the rice flour and cut a thick mixture. Add the boiled carrots and after a few minutes, pour in the broth, bring to the boil. Continue for another 5 minutes and remove from heat.
- Blend the soup finely getting a not too thick cream, sprinkle with a generous grating of nutmeg and celery leaves.
