Ginger Soup

For the ginger soup, peel the ginger, onion, garlic, parsley root and carrot. Set one carrot aside. Finely chop remaining vegetables. Clean and chop leek. Also clean and finely slice fennel.

Heat half of the butter in a saucepan. Sauté the vegetables until translucent. Deglaze with orange juice, cook for 3 minutes and add the chicken soup. Cook under moderate heat with the lid closed for about 15 minutes.

Finely slice the remaining carrot and toss in the remaining butter, season with salt with pepper.

Puree the ginger soup, season with anise and salt and decorate with carrot slices and chervil stalk before serving.

Preparation Tip:

If fresh ginger is too intense for you, you can also use ginger powder for the ginger soup.

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