Sand carrot and orange soup

Ingredients :
2 Shallots
1 stalk of celery
200 g Sand carrots
10 cl dry white wine
60 cl Poultry stock
1 glass of orange juice
Previously cooked orange zest
20 cl Whole liquid cream
50 Gr of Butter
Small croutons fried and rubbed with garlic

Realization :
Cut the vegetables
Brown the vegetables in the butter without coloring them
Deglaze with white wine
Add the chicken stock and orange juice
Let it cook over low heat
Mix
Add the crème fraîche
Let simmer over low heat without boiling
Place in bowls and sprinkle with the croutons and zest
Serve.