Recipes
Peel, wash and thinly slice the carrots.
Transfer to a saucepan and cover with water.
Add salt, pepper, sugar and a few drops of Tabasco®.
Cover and cook for 15 to 20 mn.
Blend.
Add a little water if the texture is too thick and correct seasoning.
- The cream of carrot soup can be flavoured with finely grated orange zest whilst the carrots are being cooked. Remove the grated zest before blending. - Depending on the season, the carrots can be replaced with courgette, broccoli, peas or cauliflower.
Option 1 (using a siphon): Pour all the ingredients into a siphon fitted with 3 gas cartridges.
Option 2 (using a electric mixer): Whisk all the ingredients together using an electric mixer.
The advantages of Sublime Cream with Mascarpone in this recipe: - Hold of the whipped cream: 48h maximum hold at 4°C (39°F). The recipe can be made in advance.
Spoon the crab meat into the bottom of a glass.
Add the cream of carrot soup (served hot or cold).
Add a large spoon of Sublime cream that has been whipped with olive oil.
Decorate with bread croutons.
To control cost per portion, the crab meat can be replaced with : - grated seafood sticks, flaked tuna, tinned sardines or mackerel: low cost per portion - lobster or scallops: high cost per portion
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
