Carrot Soup with Crispy Sage

Ingredients:

• 4 tablespoons unsalted butter
• 4 cloves garlic, thinly sliced
• 4 sprigs of fresh sage + 12 large leaves
• 3 shallots, thinly sliced
• 800 g carrots (about 10 medium), cut into 2.5 cm pieces.
• 2 cups non-alcoholic apple cider
• 3 tbsp. l. olive oil
• 1 teaspoon apple cider vinegar
• 2 tbsp. crème fraîche or sour cream

Preparation:

1. In a large, wide saucepan, heat the butter over medium heat. Add the garlic, sage sprigs, shallots, 1 tablespoon salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the shallots are soft, about 5 minutes. Increase the heat to medium-high, add the carrots, and continue cooking, stirring occasionally, until the butter begins to darken and the carrots are tender but not quite cooked through, about 12 minutes.
2. Add the cider and 2.5 cups of water and bring to a boil. Reduce the heat and continue to simmer, stirring occasionally, until the carrots are very tender, about 20 minutes. Remove the pan from the heat, discard the sage sprigs, and let the soup cool slightly.
3. Meanwhile, heat the olive oil in a small skillet over medium heat. Add the sage leaves and sauté, a few at a time, until bright green and crisp, 20-30 seconds. Transfer the leaves to a paper towel-lined plate, sprinkle with salt, and set aside.
4. Blend the soup in a saucepan with an immersion blender or in batches in a regular blender until smooth, being careful not to fill the blender more than halfway at a time. Reheat the soup over medium heat. Add vinegar and season with salt and pepper to taste.
5. Ladle the soup into bowls and top with a spoonful of crème fraîche and a crispy sage leaf.