Peel and chop the carrots into small pieces. Place in a pot and boil the water. Boil the carrots until tender.
Pour over the carrots and half of the water in a food processor / blender. Click in the butter, add the vegetable bouillon and carrot juice. Blend to a smooth puree. Pour back into an empty pot, add white wine and cider and eventually some water from the cooking (depending on consistency). Boil together. Season with salt and pepper.
Dispense into small fine bowls or glass, add a spoonful of creme fraiche, top with tails and a dill rocker.
Serve with good bread or maybe some bread croutons.
This recipe is created by the chefs at Café & Restaurant Kärnhuset; Mattias Skoglund and Madléne Månsson.
Serves 4 people
500-600 gr carrots
about 1 liter of water
6 tablespoons butter
salt / pepper
1 dl Kiviks Apple Cider 2.2%
1 dl white wine
about 3 dl Nature's Best Carrot Juice
tails from crayfish