Issue date: February, 2012
Courtesy of: Shawn Hampton, Le Cordon Bleu chef, Austin, Texas
Servings: Serves 4 to 6
The sweetness of carrots combined with the gentle sharpness of ginger make a lovely warm soup that pairs well with pork or fish main courses. Crème Fraiche can be used, and feel free to substitute a different seed or nut. A few drops of lemon juice at the very end will also brighten the flavors.
- 4 carrots, peeled and cut into small pieces
- 1 2-inch piece of fresh ginger, peeled and cut same size as carrots
- 5 cups chicken stock
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- salt, to taste
- white pepper, to taste
- 1 cup heavy cream (optional)
- 1 dollop sour cream (optional, for garnish)
- 1 teaspoon of pepitas (edible pumpkin seeds), (optional, for garnish)
Place carrots and ginger into 4-quart pot with chicken stock. Bring to a boil, and lower to a simmer. Cook until carrots are tender but not mushy. Using a ladle, place carrots and ginger into a blender with some of the stock, and puree until smooth; or use a hand-immersion blender, and puree right in pot off heat.
When carrots and ginger are completely smooth, return to pot and add seasonings, adjusting to taste.
Add cream and return to low heat to warm being careful not to boil. Serve with a dollop of sour cream and pepitas for garnish.