Servings:
4
Prep time:
15
Cooking time:
30
INGREDIENTS
- - 700 g of carrots
- - 3 onions
- - 80 g of almonds
- - 10 leaves of sage
- - 3 tablespoons extra virgin olive oil
- - salt
- - Nutmeg
INSTRUCTIONS
- Peel the carrots and cut into small pieces, then pour them in a liter t of cold water and put the pot on the stove over high heat.
- Add immediately almonds and the peeled sliced onions, 2 pinches of salt and 4 sage leaves. Bring to the boil and simmer for 30 minutes.
- Remove from the heat and blend everything with a hand blender. Put the cream into bowls, add a sprinkle of nutmeg and a drizzle of olive oil. At the end add the rest of the sage chopped by hand.
