Supa od pecene sargarepe/Roasted Carrot Soup

Please scroll down for English version

Ovaj put izbor je pao na ovu corbicu!



Potrebno:
1 luk, iseckan na  krupnija rebarca
800 gr sargarepe, ociscene i krupno isecene
maslac
1 lovorov list
1 prepuna kasika meda
2 l supe od povrca ili piletine
200 ml creme fraiche
4 kasike seckanog zacinskog bilja (nana, bosiljak i trstika)
so, biber

Priprema:
Zagrejati rernu na 200 stepeni.
Luk i sargarepu sloziti na pleh, dodati nekoliko kockica maslaca i peci oko 30 min ili dok povrce ne pocne primati braonkastu boju. Pretresti povrce u tiganj, dodati lovorov list, med i supu. Pustiti da prokuva pa kuvati 10 minuta ili dok povrce u potpunosti ne omeksa. Izvaditi lovorov list, pa povrce propasirati stapnim mikserom ili u blenderu. Zaciniti po ukusu.
Creme fraiche izmesati sa zacinskim biljem pa u svaku cinijicu supe rasporediti po kasiku (ja sam ubacila i deo Creme fraiche bez zacinskog bilja na vrh). Servirati toplo!



English version:
Roasted Carrot Soup
(recipe adapted from here)

1 onion, cut into wedges
800gr carrots, peeled and roughly chopped
butter
1 bay leaf
1tbsp runny honey
2l vegetable or chicken stock
200ml creme fraiche
4tsbp chopped herbs (mint, basil and chervil)
salt, pepper

Heat the oven to 200C/gas 6 and put the onions and carrots in a roasting tin which a few knobs of butter? Roast for 30min or until the vegetables are tinged brown. Tip into a pan, add the bay leaf, honey and stock and bring to a simmer. Cook for 10min or until the carrots are very tender, then remove the bay leaf and whizz the lot in a blender until smooth. Season and keep warm.
Mix the creme fraiche and the herbs, season, and serve the soup with a tablespoon of herbed creme fraiche.