On 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. Another great recipe for Chef Chris at The Bottle!
HEIRLOOM CARROT AND GINGER SOUP
(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.