Carrot soup with herb chapons and buffalo-milk yoghurt

Australian Gourmet Traveller French recipe for carrot soup with herb chapons and buffalo-milk yoghurt.
Carrot soup with herb chapons and buffalo-milk yoghurt

Carrot soup with herb chapons and buffalo-milk yoghurt

Chris Court
1H 10M

This is a lovely light soup for spring, made crunchy with herb chapons – chunkier versions of croûtons. The sweeter the carrots, the tastier this soup will be.


Garlic and herb chapons



1.Melt butter in a saucepan over medium-high heat, add onion, coriander seeds and paprika, and stir occasionally until onion is tender (5-10 minutes), then add carrots and stir to combine. Season to taste, add chicken stock and bring to the boil, then reduce heat to low and cook until carrot is tender (20-30 minutes). Transfer to a blender or use a stick blender to process until smooth. Season to taste. If soup is too thick, add more stock.
2.For garlic and herb chapons, combine baguette pieces with 80ml oil in a bowl and season to taste. Heat a large non-stick frying pan over medium heat, add chapons and turn occasionally until golden and just crisp on the outside (5-10 minutes). Meanwhile, blend herbs and garlic with remaining oil, add to pan, toss to coat and set aside.
3.To serve, ladle hot soup into bowls, scatter over chapons, drizzle with herb oil from pan, top with dollops of buffalo yoghurt and scatter with herbs.

Note Buffalo-milk yoghurt is available at select delicatessens.


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