Carrot Soup with Tomato Crostini

Ingredients

• 400 g Carrots
• 2 Spring Onions
• 700 ml vegetable broth
• 50 g celery root
• Salt
• freshly ground pepper
• 1 tbsp Lemon Juice
• 2 tbsp crème fraîche
• 1 tbsp Sesame seeds
• 6 baguette slices
• 1 Garlic clove
• 2 Tomatoes
• 1 tsp balsamic vinegar
• Salt
• freshly ground pepper
• 6 thin slices of Parma ham
• parsley (for garnish)

Instructions

1. 1.

   Peel and finely chop carrots and celery root. Wash, trim, and finely slice the white and light green parts of spring onions. Bring vegetable broth to a boil, add vegetables, and simmer for about 15 minutes; then puree the soup. Season with salt, pepper, and lemon juice, and stir in crème fraîche.

2. 2.

   Lightly toast sesame seeds in a dry pan without fat and sprinkle over the soup.

3. 3.

   Toast or roast baguette slices in an oven or on a grill.

4. 4.

   Peel and press garlic. Wash tomatoes, quarter them, remove seeds, and finely dice; mix with balsamic vinegar, salt, pepper, and garlic.

5. 5.

   Spread tomato mixture onto baguette slices. Optionally trim excess fat from Parma ham and arrange decoratively over the tomatoes. Garnish with parsley leaves.