Carrot cream with peas and roasted ham in butter

ingredients

1 tbsp olive oil 2 butter 1/4 pk leek 4 pk carrot 1 tbsp brown sugar 1 pk parsley 1 tsp salt 1 tsp dried garlic 600 ml water 100 g frozen peas 3 baby ham

progress in the video above

Sweet and healthy carrot cream in a spring variation complemented by roasted ham. Without the addition of cream. Tastes good even for the little ones.

1.

Put olive oil and a slice of butter in a saucepan, wait for it to melt.

2.

Add finely chopped leeks and sauté for a while.

3.

In the meantime, clean and dice the carrots, add them to the base and dust with brown sugar. Sauté until the sugar caramelizes.

4.

Add the cleaned and diced parsley, sprinkle with a little salt (depending on the age of the child) and add the dried garlic as well.

5.

Roast for 5 minutes and cover with water so that the Vegetable Recipes are covered and the water is 1 cm above them.

6.

Bring to the boil and cook the Vegetable Recipes for 15 minutes.

7.

Mix the Vegetable Recipes with an immersion blender until smooth and creamy.

8.

Add thawed peas and cook on low for another 10 minutes.

9.

Set the soup aside and prepare the roasted ham.

10.

Melt a second slice of butter in a frying pan and add the sliced baby ham.

11.

Roast until the ham starts to get a nice crust.

12.

Add the fried ham to the soup and stir, do not cook anymore.

13.

Serve.