Carrot Soup Recipe
Tamarind crumble, duck prosciutto, marcona almonds, citrus creme fraiche
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Ingredients
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Soup Base
Tamarind Crumble
Duck Prosciutto
Citrus Creme Fraiche
Marcona Almonds
Method
Preparation of Soup Base
Cook Carrots
Add chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until carrots are tender.
Blend Soup
Using an immersion blender, blend the soup until smooth. Season with salt and black pepper to taste.
Preparation of Tamarind Crumble
Make Crumble
In a pan, melt butter over medium heat. Add panko breadcrumbs, tamarind paste, and brown sugar. Stir until the mixture is golden and crispy. Set aside.
Preparation of Duck Prosciutto
Cure Duck
Rub duck breast with salt and black pepper. Wrap in cheesecloth and refrigerate for 24 hours to cure. Thinly slice before serving.
Preparation of Citrus Creme Fraiche
Mix Ingredients
In a bowl, combine creme fraiche, lemon zest, orange zest, lemon juice, and salt. Mix well and refrigerate until ready to serve.