Cream of Heritage Carrot
With Culinaire Original
1 kg heritage carrots
100 ml Debic Roast & Fry
100 ml Debic Culinaire Original
100 ml mango kombucha
Peel 1 kg heritage carrots and vacuum-pack them with 100 ml Debic Roast & Fry.
Cook sous-vide in a warm water bath or in the steamer at 85 °C for 1 hour.
Finely chop the warm carrots in the blender and add 100 ml Debic Culinaire Original and 100 ml mango kombucha.
Pass the cream soup through a fine sieve and season to taste with salt.
Cool immediately until use.
Regenerate the cream soup in a saucepan.