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Home > Recipes > With Classic Chicken Stock
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Velvet Carrot & Ginger Soup
Serves 4
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With only a few ingredients in this soup, each must be the best you can find. Choose young, tender carrots, pure Fond de Poulet Gold, and high quality butter. A few spoons of rice, cooked with the carrots, thicken the soup into a satiny potion. Sweated carrots retain a vibrant orange hue.
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Ingredients:
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- 4 T. (60 mL) unsalted butter
- 1 lb. (454 g) young carrots, scraped and diced
- ½ c. (125 mL) finely chopped shallots
- 3 T. (45 mL) raw white rice
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- 3 T. (45 mL) minced candied ginger
- 1 oz. (30 g) Fond de Poulet
Gold® + 3 c. (750 mL) water
- Salt and white pepper to taste
- 3 T. (45 mL) finely chopped fresh chives
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Melt butter in a heavy saucepan. Stir in carrots, shallots, and rice. Cover tightly and sweat over medium-low heat until very tender, about 20 minutes. Scrape mixture into an electric blender. Add ginger and diluted
Fond de Poulet Gold®. Process until completely smooth. Return to pan, season with salt and pepper, stir in chives, and heat until hot. Ladle into heated soup bowls and serve.
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