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Spicy carrot, cumin and orange soup, garnished with pieces of goat’s cheese

Recipe of the Chef Grégory Corman


Serves 4 

Ingredients 
Honey goat’s cheese spread 140g
Carrots 1 kg
Onions 250g
Olive oil 2cl
Orange juice 1.5l
Ground cumin To taste
Bird’s-eye pepper To taste
Salt 
Freshly ground pepper 


Preparation
Using a rolling pin, roll the goat’s cheese spread between 2 sheets of parchment paper (3mm). Put it all on a plate in the freezer.
Peel and wash the carrots, peel the onions. Slice evenly.
Heat the olive oil in a saucepan. Sauté the carrots and onions for 2'.
Add the orange juice and pepper. Season moderately, and simmer. Once completely cooked, blend. Check seasoning.
When serving the soup, sprinkle with a pinch of cumin and gently place a few pieces of frozen goat’s cheese spread like an "ice floe" that breaks up!

Tip: Add a poultry or vegetable stock cube during cooking.

Eurial products needed for this recipe :

Spreadable Honey goat cheese pyramid 140g





How to cook our cheeses and creams.




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