GINGER CARROT SOUP WITH TUNA

This is for you Vienna.

Vienna is the next big city I am moving to after finishing my Master thesis. Finding it pretty hard to say good bye I also enjoy the anticipation of moving in with my boyfriend and opening a new chapter of my life. We cooked this dish together for a friend and I felt the tuna gave the famous carrot ginger soup an extra taste you shouldn’t miss.

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What do you need?

  • Carrots. Looots of Carrots.IMG_1842
  • Ginger
  • Thyme
  • Salt & red pepper
  • Cream
  • Sour Cream /  „Schmand“
  • Crème fraîche
  • Philadelphia
  • Tuna in can (oily)
  • Gouda
  • Dark bread
  • Butter & olive oil
  • 1 lemon

What do you do?

Peel, Cut and fry the carrots and fry them in butter/oil. Cook them for an hour so they get soft and you can purée them. Adjust some pepper, salt when this is done and apply some whipped cream, crème fraîche and sour cream. Insert as much ginger as you like. For the bread you mix the Philadelphia & tuna and apply some of the lemon, salt & pepper. Cut the bread into slices and apply the gouda bevore you put it in the oven. When they are warm and guests waiting on the table you apply some of the tuna paste, some tyme and pepper. Serve it with the soup – here you are welcomed to insert the tuna paste which is left over in the soup. Serve the soup with the bread, some fresh wipped cream, thyme and pepper. We had this dish in Vienna with white wine.

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13 Gedanken zu “GINGER CARROT SOUP WITH TUNA

  1. I don’t think I ever would have though about adding tuna to a soup like this before reading your post. I’m intrigued as to how it tastes! And good luck for finishing your MA & moving on to pastures new 🙂

    1. 🙂 Me too! But I kind of always need an exotic or different taste, wich is never dominant but always enriching. Try out some tuna in the beginning – sure you will love it. I tried it now with a cauliflower soup and brokolisour – always awesome with tuna 🙂

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