Warming starter with typical Moselle freshness
Creamy carrot soup with a fiery ginger flavour, refined with crème fraîche and fresh cress – a harmonious duo with the fruity Riesling Kabinett from the Moselle.
Ideal wine accompaniment: Riesling Kabinett from the Moselle (Germany)
The Mosel Riesling impresses with its playful balance between fruity sweetness (flavours of ripe peach and apple) and invigorating acidity. The natural sweetness of the wine emphasises the carrot flavours, while the mineral freshness elegantly balances the sharpness of the ginger. The light effervescence of the sparkling wine cleanses the palate between the creamy soup spoonfuls and prepares you perfectly for the next bite.
5 more wine recommendations:
Chenin Blanc Vouvray Sec AOC (Loire, France) With flavours of quince, honeydew melon and a fresh herbal note, this wine complements both the sweetness of the carrots and the spiciness of the ginger. The lively acidity structure carries the creaminess of the soup.
Grüner Veltliner Federspiel DAC (Wachau, Austria) The peppery spice and flavours of yellow pepper form an exciting contrast to the ginger note. The mineral character underlines the vegetable flavours, while the moderate acidity balances out the crème fraîche.
Gewürztraminer Alsace AOC (France) This aromatic white wine with its lychee-like notes and exotic spice harmonises wonderfully with the spiciness of ginger. The full texture combines with the creamy soupy structure.
Pinot Gris Willamette Valley AVA (Oregon, USA) With its complex flavours (pear, almond, light smoky notes) and creamy texture, this wine complements the soup perfectly. The restrained sweetness corresponds with the carrots.
Fiano di Avellino DOCG (Campania, Italy) This structured white wine with notes of roasted hazelnuts and honeydew melon provides an interesting contrast to the spiciness. The mineral salinity on the finish rounds off the flavour experience.
The recipe:
Carrot and ginger soup with crème fraîche & cress
Cooking utensils
- 1 Medium sized pot
- 1 Blender
- 1 Cutting board
- 1 Sharp knife
Ingredients
For the soup:
- 500 g Carrots peeled, diced
- 1 Onion diced
- 20 g fresh ginger peeled, chopped
- 1 Tbsp butter
- 500 ml Vegetable broth
- 100 ml Orange juice
- Salt Pepper
For the garnish:
- 2 tablespoon crème fraîche
- 1 Handful of cress
- 1 teaspoon lemon zest
Preparation
Soup base:
- Heat the butter in a pan and fry the onion and ginger until translucent.
- Add the carrots and sauté for 5 minutes.
Infuse and cook:
- Deglaze with stock and orange juice.
- Simmer for 15 minutes until the carrots are soft.
Puree and season to taste:
- Puree the soup and season with salt and pepper.
Dressing:
- Pour into soup bowls and garnish with crème fraîche, cress and lemon zest.
Recommended side dishes:
- Crispy croutons
- Thinly sliced baguette
- Small leaf salad with orange fillets
