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Carrot-Ginger Soup

Serves 6 

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
3 leeks, whites only, cut into small dice
3 cups carrots, cut into small dice
4 cups ginger court bouillon (recipe follows)
Fine sea salt
Freshly ground pepper
3 teaspoons cilantro, chopped
Crème Fraiche (optional)
1/4 cup cilantro, stems removed (reserve leaves in cold water) (store bought cilantro oil, for garnish) 

Sauté garlic in olive oil until soft, add leeks and carrots and cook until
lightly browned.  Add ginger court bouillon, season to taste with salt and pepper.  

Simmer until tender, about 30 minutes.  

Puree in food processor until smooth.  Pour through a strainer.  Reheat before serving; garnish with a dollop of crème freche and cilantro (can also garnish with store-bought cilantro oil).  

Serve. 

Ginger Court Bouillon 

1 onion, cut into quarters
3 large carrots
2-2-inch pieces ginger, thinly sliced
4 parsley stems
1 leek, light and dark green leaves, washed
1 tsp black peppercorns
11/2 cups white wine
Kosher salt

Place 2 quarts of water in a stock pot, add above ingredients and simmer for 40 minutes.  Strain stock.  Cool in ice bath.  Store in refrigerator for up to 2 weeks or freeze for up to 3 months.