Carrot and Ginger Cream Soup with Scampi

Soups
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Ingredients for 10 portions
  • 500 g QimiQ Sauce Base
  • 80 g Onion(s), minced
  • 400 g Carrots, peeled
  • 25 g Ginger root, peeled
  • 80 g Butter
  • 50 ml Orange juice
  • 100 ml White wine
  • 800 ml Chicken stock
  • 20 ml White balsamic vinegar
  • 6 g Salt
  • 1 g Pepper
  • 30 g Sugar
  • 10 Scampi
Method
1.
Fry the onion, carrots and ginger in the butter until soft.
2.
Add the orange juice, white wine, chicken stock and vinegar. Season to taste and bring to the boil. Continue to cook until the carrots are soft.
3.
Add the QimiQ Sauce Base.
4.
Blend the soup and strain.
5.
Serve with scampi.