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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This delicious soup came from a course called Seasonal Cooking , presented by Christopher Green at L'Academie de Cuisine in Bethesda, Maryland. Ingredients:
2 lbs carrots, roughly chopped |
4 cups chicken stock |
2 inches piece ginger (to taste) |
1 medium onion, chopped |
2 -3 garlic cloves, roughly chopped |
1 tablespoon coriander seed |
1 teaspoon red wine vinegar or 1 teaspoon champagne vinegar or 1 teaspoon white wine vinegar |
salt and pepper (add early, brings out the flavor) |
1 tablespoon peanut oil |
1 -2 ounce heavy whipping cream (half-and-half or milk) |
Directions:
1. Toast the coriander in a small pan over medium-high heat until fragrant. Cool and grind in a mortar and pestle or spice grinder.
2. In a heavy-bottomed pot, add the oil and onion, ground coriander, salt and pepper. Sweat 2-3 minutes, and then add ginger and garlic. Sweat 1-2 minutes. Do not let brown.
3. Add carrots and chicken stock to cover carrots.
4. Bring to a boil, reduce to a simmer and cook until carrots are very tender (like baby food) and will mash easily with a spoon. Add vinegar.
5. Carefully puree soup in a blender and return to pot. If soup is too thich, thin with chiccken stock or water. Adjust seasoning.
6. Strain through a fine mesh strainer. Hold until ready to serve.
7. To serve, add cream and bring to a boil. Serve immediately.
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