Recipe of the Chef Grégory Corman
Honey goat’s cheese spread 140g
Carrots 1 kg
Olive oil 2cl
Orange juice 1.5l
Ground cumin To taste
Bird’s-eye pepper To taste
Freshly ground pepper
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.