Karottencremesuppe

For the cream of carrot soup, sauté onion and leek with leftover pieces of peck. Dust with rice flour, mix and sweat.

Add carrot slices, pour in soup and cook until soft.

Remove the bacon, strain the soup through a fine strainer or blend with a hand blender. Bring to the boil again.

Season cream of carrot soup with salt and pepper and decorate with chervil leaves.

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