Things didn't go that far, but the soup was indeed born, indeed cold, and highly refreshing. With some lamb stock waiting in the freezer, the rest was truly a breeze. An icy, carroty, gingery, breeze.
Chilled Garden Carrot and Ginger Soup:
*Approximately 1 pound (7-8) freshly dug carrots
*4-5 cups high quality lamb or chicken stock
*1 small/medium sweet onion, chopped
*2 celery stalks, plus the celery heart and leaves, chopped
*2 bay leaves
*sea salt and pepper
*1 inch by 1 inch chunk of fresh ginger, peeled
*2 cups whole raw milk
*fresh chopped parsley for garnish
Place carrots in sink, filled partially with cold water. Rinse well. Chop each carrot into thirds.
Bring stock to a simmer in a large
soup pot over
medium/high heat. Add the carrots, onion, celery, bay leaves, and season with salt and pepper. Reduce heat to med/low. Cover and simmer until carrots are tender, about 30-40 minutes.
Allow to cool. Remove bay leaves and discard. Place all contents of pot in a food processor. Work in batches if need be. Puree with the ginger until smooth. Return to the soup pot. Whisk in the milk. Chill and serve with chopped parsley.