Recipes
Carrot & apple balm soup
Soup
- 100 g Steirerkraft 1-minute polenta fine-grain
- 200 ml milk
- 100 g curd
- 50 g cream cheese
- 1 egg
- salt, pepper
- nutmeg (grated)
- 500 g carrots
- 1/2 onion
- 40 ml Steirerkraft organic apple balm vinegar
- 500 ml milk
- 250 ml whipping cream
- salt, pepper
Preparation
serves 4 | cookis in 45 minutes
1. Bring the milk to the boil and season with salt, pepper and some grated nutmeg. Stir in the polenta, boil down at a lower temperature while stirring constantly and then leave to cool.
2. Mix together the polenta, curd and cream cheese in a bowl, fold in the egg and season with salt and pepper.
3. Divide the polenta mixture into portions with a tablespoon and shape to form dumplings. Simmer the dumplings in salted water for 13 minutes.
4. Peel the onion and carrots, dice into small cubes and sweat in a pan with a dash of oil. Deglaze with vinegar and pour on the milk and whipping cream. Heat the soup for approx. 10 minutes until the carrots are soft.
5. Purée with a hand-held blender and season to taste with salt, pepper and apple balm vinegar.
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Carrot & apple balm soup 
Difficulty level: easy
Soup
Shop products online
Preparationserves 4 | cookis in 45 minutes1. Bring the milk to the boil and season with salt, pepper and some grated nutmeg. Stir in the polenta, boil down at a lower temperature while stirring constantly and then leave to cool. 2. Mix together the polenta, curd and cream cheese in a bowl, fold in the egg and season with salt and pepper. 4. Peel the onion and carrots, dice into small cubes and sweat in a pan with a dash of oil. Deglaze with vinegar and pour on the milk and whipping cream. Heat the soup for approx. 10 minutes until the carrots are soft. 5. Purée with a hand-held blender and season to taste with salt, pepper and apple balm vinegar.
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