Guest guest Posted October 7, 2006 Report Share Posted October 7, 2006 It was a good week! Spiced Organic Carrot Soup Yield: 4 servings 1 tablespoon olive oil 1 shallot, thinly sliced 1 clove garlic, chopped 1 piece (1/2-inch long) ginger root, chopped 1/2 rib celery, thinly sliced 1 pound organic carrots, thinly sliced 1 head fennel, white bulb only, cored, thinly sliced 1/2 teaspoon each: salt, freshly ground pepper 1/2 teaspoon ground coriander 2 cans (141/2 ounces each) veg broth 1/2 stick (1/4 cup) butter, cubed Heat oil in a heavy, medium saucepan over medium-high heat; add shallot, garlic, ginger and celery. Cook, stirring, until slightly softened but not browned, about 2 minutes. Stir in the carrots, fennel, salt and pepper. Cook until carrots and fennel soften but do not brown, about 6 minutes. Stir in coriander; cook, stirring, 1 minute. Stir in the broth. Heat to a boil; reduce heat to a simmer. Cook until the carrots and fennel pieces can be easily mashed, about 25 minutes. Purée vegetable mixture. Pulse in pieces of butter, one at a time, until smooth, about 2 minutes. Strain through a fine-meshed strainer into saucepan; heat over medium heat, about 3 minutes. Average nutritional information per serving: 239 calories, 59 percent of calories from fat, 16 grams fat, 8 grams saturated fat, 30 milligrams cholesterol, 18 grams carbohydrates, 7 grams protein, 1,121 milligrams sodium, 5 grams fiber. Source: Chef Bruce Sherman of Chicago's North Pond restaurant. Quote Link to comment Share on other sites More sharing options...
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