Cold Carrot Soup

Name: Cold Carrot Soup
Yield: 5
Ingredients: 4 cups of beef broth; 1/2 cup of white or red wine; 2 sprigs of rosemary, finely chopped 1 lemon zest salt and pepper; 1 pound of raw carrots, peeled and grated (3-4); 2 tablespoons of tomato paste; 3 egg whites beaten until stiff; 1/2 teaspoon of sugar; 5 tablespoons of buttermilk

1
4 cups of beef broth
2
1/2 cup of white or red wine
3
2 sprigs of rosemary, finely chopped 1 lemon zest salt and pepper
4
1 pound of raw carrots, peeled and grated (3-4)
5
2 tablespoons of tomato paste
6
3 egg whites beaten until stiff
7
1/2 teaspoon of sugar
8
5 tablespoons of buttermilk

Ingredients

1
4 cups of beef broth
2
1/2 cup of white or red wine
3
2 sprigs of rosemary, finely chopped 1 lemon zest salt and pepper
4
1 pound of raw carrots, peeled and grated (3-4)
5
2 tablespoons of tomato paste
6
3 egg whites beaten until stiff
7
1/2 teaspoon of sugar
8
5 tablespoons of buttermilk

Directions

1
Start with the beef broth (which can be made with cubes)
2
Add the carrots, wine, tomato paste, rosemary, and finally the whipped egg whites
3
Bring to a boil over medium heat and then reduce the heat to a simmer
4
Remove from the heat and let it rest for 10 minutes
5
Strain through a fine-mesh sieve and refrigerate until cold
6
When chilled, serve with buttermilk mixed with salt, pepper, and lemon zest
7
Serves 5 people