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Carrot soup with Iberian loin



A classic hearty soup with a fancy twist!


🍲Ingredients (for 4 people):


1kg of carrots, peeled and roughly cut into pieces

1 onion, roughly chopped

LAS VALDESAS EXTRA VIRGIN OLIVE OIL

salt to taste

Milk or cream (optional)

IBERIAN CEBO CAMPO LOIN "LOMO" cut into small dice


🍲Instructions:

  1. Heat up a drizzle of olive oil in a stock pot, and sauté the onion until translucent

  2. Add the carrots and sauté for a couple more minutes

  3. Cover with water (or chicken/vegetable broth), add salt and let simmer until the carrots are cooked through

  4. Drain the vegetables but keep the resulting broth

  5. Puree the vegetables, adding part of the broth and milk or cream until obtaining the desired texture

  6. Serve with a drizzle of extra virgin olive oil and a handful of Iberian loin dice





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© 2018 by SolFarmers.  

Professional Photography by www.santaluciaphotography.ca

Pictures courtesy of Gabriel Gonzalez (gabriel_gonzalez@me.com)