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:
Karotten-Ingwer-Suppe mit Crème fraîche & Kresse
Kochutensilien
- 1 Mittelgroßer Topf
- 1 Pürierstab
- 1 Schneidbrett
- 1 Scharfes Messer
Zutaten
Für die Suppe:
- 500 g Karotten geschält, gewürfelt
- 1 Zwiebel gewürfelt
- 20 g frischer Ingwer geschält, gehackt
- 1 EL Butter
- 500 ml Gemüsebrühe
- 100 ml Orangensaft
- Salz Pfeffer
Für die Garnitur:
- 2 EL Crème fraîche
- 1 Handvoll Kresse
- 1 TL Zitronenabrieb
Zubereitung
Suppenbasis:
- Butter im Topf erhitzen, Zwiebel und Ingwer glasig dünsten.
- Karotten zugeben, 5 Minuten mitdünsten.
Aufgießen und kochen:
- Mit Brühe und Orangensaft ablöschen.
- 15 Minuten köcheln lassen, bis die Karotten weich sind.
Pürieren und abschmecken:
- Suppe pürieren, mit Salz und Pfeffer würzen.
Anrichten:
- In Suppentassen füllen, mit Crème fraîche, Kresse und Zitronenabrieb garnieren.
Empfohlene Beilagen:
- Knusprige Croutons
- Dünn geschnittenes Baguette
- Kleiner Blattsalat mit Orangenfilets
