Velvet Carrot & Ginger Soup
Serves 4
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.
Ingredients:
- 4 tablespoons unsalted butter
- 1 lb. young carrots, scraped and diced
- 1/2 cup finely chopped shallots
- 3 tablespoons raw white rice
- 3 tablespoons minced candied ginger
- 3 cups chicken stock (we recommend 1 oz. of Fond de Poulet Gold (white chicken stock) reconstituted with 3 cups hot water)
- Salt and white pepper to taste
- 3 tablespoons finely chopped fresh chives
Procedure:
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 chicken stock. 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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