Strandhotel Zingst wins "Golden Soup Ladle" at Zingst Soup Hike

We won this year's soup challenge with a unique carrot and mango soup with ginger cream and speculoos crumble butter!

The Strandhotel Zingst won the "Golden Soup Ladle" at the fifth annual Soup Hike last weekend as part of the autumn programme "De Harvst".

A total of 26 participating restaurants presented this year's soup highlights. With 636 out of over 3800 votes cast by De Harvst visitors (three votes per person), the kitchen team led by head chef Maik Gültzow took first place. They were closely followed by "Karinas Fischgarten" in 2nd place with a creamy pea soup with smoked redfish and the "Strandkate" restaurant with a smoked paprika soup with flamed goat's cheese. The jury prize was won by the hotel and restaurant "Am Strand" with a sweet elderberry and apple soup with apple and thyme garnish and semolina dumplings.

The entire crew at the Strandhotel Zingst was delighted to receive the Golden Soup Ladle.

And here is the winning recipe to cook:

Carrot and mango soup with ginger cream and speculoos crumble butter

Ingredients for 4 people:

1 clove of garlic

1 onion

400 g carrots

150 g floury potatoes

2 ripe mangoes (approx. 450 g each)

2 tbsp olive oil

500 ml vegetable stock

300 ml orange juice

1/4 tsp chilli flakes

10 g ginger

Leaves from 4 stalks

flat-leaf parsley

40 g speculoos

40 g butter

Salt

100 ml whipped cream

Preparation

Finely chop the garlic and finely dice the onion. Peel the carrots and potatoes and cut into approx. 2 cm pieces. Peel the mangoes, cut the flesh from the stone and dice. Heat the oil in a pan. Fry the garlic, onions, carrots and potatoes for 2 minutes, stirring occasionally

Stirring occasionally. Add the stock, orange juice, chilli flakes and mango and bring to the boil. Cover and simmer over a medium heat for 20 minutes. Meanwhile, peel and finely chop the ginger. Finely chop the parsley. Crumble the speculoos between your fingers. Melt the butter in a pan. Add the crumbs, parsley and a pinch of salt and allow to foam briefly. Whip the cream until stiff, stir in the ginger and chill. Finely puree the soup and keep warm. Finally, divide into bowls and serve with a dollop of ginger cream and a dollop of speculoos crumb butter.