Carrot cumin shot (aperitif verrine)

Ingredients

6 servings

• 1 onion
• 300 g of carrots
• 1 potato
• 60 cl of chicken broth
• 1 heaping tablespoon of cumin
• poppy seeds
• salt
• pepper
• 20 cl of liquid cream

Steps

1. 1

   Rinse and peel all the vegetables. Slice the carrots and potatoes into rounds, and mince the onion.

2. 2

   Boil the chicken broth and add the vegetables and cumin. Cook everything for 30 minutes.

3. 3

   Blend everything and arrange in verrines.

4. 4

   Whip the liquid cream into whipped cream and place it in the verrines. Finish with poppy seeds as a garnish.