Cream of Carrot Soup with Fried Chicory

For those who love strawberries:

Remove the skin from carrots, rinse and cut into slices. Remove skin from apples, quarter, core, cut into narrow wedges. Remove peel from shallots and dice. Heat 20 g butter in a saucepan. Sauté shallots in it. Add carrots and apples and sauté briefly. Coarsely crush juniper berries in a mortar and add to the carrots. Pluck thyme leaves from stems and add. Extinguish with chicken stock, season with salt, season with pepper. Cover and simmer for about 20 minutes.

Whip the cream until stiff. Rinse chervil and shake dry, put a few leaves aside for decoration. Chop the rest of the chervil. Rinse chicory, cut in half, remove stem, cut chicory into fine pieces. Finely chop the morel soup.

Heat remaining butter in a non-stick frying pan. Briefly sauté chicory in it. Add whipped cream and chopped chervil to soup, fold in and heat briefly. Fill soup into preheated plates. Add chicory cubes and duck or goose breast strips. Serve with remaining chervil.

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