Carrot & leek soup with crispy air-fried shallots
This cozy soup made from yummy @panierdufermier produce is garnished with air fried shallots, cream, ground pepper and fresh chives.
Ingredients (Makes 6 portions)
6 carrots (2lbs, peeled and chopped)
1 leek (sliced)
Garlic (2 cloves, finely chopped)
6 cups organic vegetable stock
Extra-virgin olive oil
Ground pepper and salt
Air fried shallots (for garnish)
Chives (chopped, for garnish)
Cream (vegan or 15%, for garnish)
In a large saucepan, sauté the leek and garlic at medium heat with evoo for 5 minutes. Add the carrots and a drizzle of olive oil. Sauté for another 5 min. Add broth and bring to a boil, then reduce heat at low. Leave covered and simmer for 20 min.
Meanwhile, cut the shallots into thin rings and lightly coat with oil. Oil the air-fryer pan and add the shallots. Fry at 350 F or 180 C for 30 minutes, turning them every 5 minutes. Let cool.
With a hand mixer, purée the soup and serve. Garnish with shallots, cream and cracked pepper. Enjoy!