Thursday, August 5, 2010

Chilled Garden Carrot and Ginger Soup

After harvesting all of our carrots yesterday in the lovely 94 degree heat, I began having visions of cold soup. Jumping into cold soup. Splashing around in cold soup. Pouring cold soup over my head.
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.

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