The Jealous Crumpet

A sweet little blog


Chantenay Heirloom Carrot and Ginger Soup

Heirloom Carrot and Ginger SoupOn this gloomy, rainy Autumn day nothing is more perfect than a lunch of warm heirloom carrot and ginger soup. It is especially perfect when paired with fresh rolls and garnished with chives and dill.  Fresh RollsAnother great recipe for Chef Chris at The Bottle!fresh ginger


(Serves 8 people)

2 tbs. whole butter

1 medium Vidalia onion

1 small clove of garlic

2 fresh bay leaves

1 tsp. salt and fresh ground pepper.

2 lbs. Chantenay carrots (any good sweet heirloom variety)

1 small piece of peeled fresh ginger (2 oz.)

6 cups vegetable stock (carrots, onions and celery)

1 cup heavy cream

In a medium sauce pan over medium heat, sauté the roughly chopped vegetables in whole butter for five minutes. Add the vegetable stock, salt, pepper and bay leaf. Simmer for five minutes or until the carrots are tender. Puree and strain the mixture into another sauce pot and add the heavy cream. Bring to a light simmer and check seasoning. A few drops of lemon juice will help to bring out the flavor of the carrots. Serve with a dollop of sour cream, your favorite crusty bread and fresh herbs.

Carrot and Ginger Soup

Screen Shot 2015-10-27 at 2.55.24 PM





Old Wise Man Bourbon Cocktail

Old Wise Man Bourbon CocktailHere’s another exceptional cocktail from Chef Ryan Stone at The Bottle in Huntsville. I am a huge fan of bourbon cocktails, so I definitely recommend this libation. Make sure you also check out Chef Ryan’s Lily, My Love Gin Cocktail.

Old Wise Man

Recipe by Ryan Stone

2oz Sage-infused Old Forester Bourbon

0.5oz Peach Syrup

0.5oz Fresh Lemon Juice

2 dashes Peach Bitters

2 blackberries

In a mixing tin, add blackberries, peach syrup, and lemon juice. Muddle gently for 10 seconds. Add sage-infused Old Forester and peach bitters into the mixing tin, add ice to about the 3/4’s full line, and shake vigorously. Strain twice over ice in a rocks glass. Garnish with a speared blackberry and a sage leaf.