Preparation
10 min
Cooking time
30 min
Servings
2 personnes
Level
Facile
5–6 medium carrots
1 leek (white part only)
500 ml chicken broth (water + bouillon cube)
1 clementine
Goat cheese
Small round toast slices
1–2 tsp wild Voatsiperifery pepper from Madagascar
Salt, to taste
Butter
Peel and clean the carrots, then slice them into rounds.
Wash the white part of the leek and thinly slice it.;
Melt a little butter in a saucepan and sauté the carrots and leek for 5 minutes.;
Pour a chicken stock, season with salt, bring to a boil, then simmer over medium heat for about 15 minutes.;
Crush the pepper with a mortar and pestle.;
Soften the goat cheese by mashing it with a fork, transfer it to a piping bag, and pipe it onto the small toasts.;
Blend the soup, add the clementine juice, and adjust the seasoning if necessary.;
Serve the soup with the goat cheese toasts and sprinkle with crushed Voatsiperifery pepper.
Source : Ma cuisine au fil de mes idées
For an even more indulgent and refined touch:
A creamy finish: Add a drizzle of coconut cream or crème fraîche just before serving to bring a velvety sweetness that balances the woody notes of Voatsiperifery.
An irresistible crunch: Sprinkle your soup with toasted pumpkin seeds, crushed hazelnuts, or butter-toasted croutons.
A touch of elegance: crush a few black Voatsiperifery peppercorns from Madagascar at the last moment to bring out their woody, floral, and subtly citrusy aromas.
A sweet-and-savory contrast: add a few diced apples sautéed in butter and lightly caramelized with honey.
A touch of freshness: finish with a hint of orange zest or a few drops of lime juice to brighten the carrots’ natural sweetness.
MATANA’s little secret: serve this soup piping hot with a slice of toasted country bread, a drizzle of olive oil, and a final pinch of freshly crushed Voatsiperifery pepper. A simple starter that feels like fine dining!
To make this recipe…
You will need the following Matana ingredients:
Wild Voatsiperifery black pepper
A true aromatic treasure, Madagascar’s wild black pepper stands out for its intense peppercorns and woody, resinous, subtly lemony notes, lifted by an elegant, lingering warmth.
It gives this grilled chicken a deep character, an authentic flavor, and a well-balanced kick that awakens the marinade, highlights the cooking juices, and elevates every bite.
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