Chilled Carrot Soup Recipe - Cooking Index
Chilled Carrot Soup Recipe - Cooking Index
| 1 lb | 454g / 16oz | Carrots - cut in 1" pieces |
| 5 cups | 1185ml | Carrot juice |
| 2 teaspoons | 10ml | Butter |
| 2 teaspoons | 10ml | Honey |
| Curry powder - (optional) | ||
| 1 cup | 237ml | Whipping cream |
| Salt - to taste | ||
| Freshly-ground white pepper - (optional), to taste | ||
| Pea shoots - for garnish |
Simmer carrots, 2 1/2 cups carrot juice, butter, honey and dash curry powder, if desired, in saucepan until liquid has evaporated, about 1 hour. Add cream, bring to simmer and cook 3 minutes.
Puree in blender with remaining carrot juice until smooth, about 2 minutes. Push through fine mesh strainer, and season with salt and pepper to taste. Chill 1 hour.
Divide among 6 chilled soup bowls and garnish with sweet pea shoots.
This recipe yields 4 servings.
Each serving: 408 calories; 245 mg sodium; 87 mg cholesterol; 25 grams fat; 45 grams carbohydrates; 5 grams protein; 4.18 gram fiber.
Chef's note: The canape chef at the French Laundry glazes the carrots not in water, but in carrot juice for an amazingly intense and fresh burst of cold carrot flavor.
Source:
The Los Angeles Times, 07-05-2000
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