Serves 6 as a starter
INGREDIENTS
4 slices prosciutto
1 tbs olive oil 2 eschalots, finely chopped
800g carrots, cut into 3cm pieces
1.25L (5 cups) chicken stock
Finely grated zest of 1 orange and juice of 3 oranges
Creme fraiche, to serve
Herb puree
1/2 bunch flat-leaf parsley, leaves picked
2 tbs chopped chives
2 tbs chopped tarragon
METHOD
1 Preheat the oven to 220°C. Place…
