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    Cream of Carrot-Top Soup


    Source of Recipe


    Tom McCombie, chef/owner of Chez T.J.'s in Mt. View, California)

    List of Ingredients




    4 T butter, divided
    1 large onion, diced medium-fine
    3 cloves garlic, chopped
    1 tsp whole fresh thyme leaves
    4 cups chicken stock
    6 large carrots, coarsely chopped
    2 medium potatoes, coarsely chopped
    1 bay leaf
    salt
    1/2 tsp ground white pepper
    1 cup milk or half and half, about
    2 T chopped parsley
    3 cups tender young carrot tops
    1 qt boiling water
    3/4 cup whipping cream

    Recipe



    Melt 2 tablespoons butter in saucepan over medium heat. Add onions and
    garlic and saute gently until golden. Add thyme and cook 1 minute more.

    Add chicken stock, carrots, potatoes, bay leaf, 1 teaspoon salt and
    pepper, and simmer 30 minutes more.

    Remove bay leaf and puree mixture by batches in food processor fitted
    with steel blade to desired fineness. Return puree to pan. Thin to
    desired consistency with milk. Bring soup to simmer. Little by little,
    stir in remaining 2 tablespoons butter. Add parsley and keep warm.

    Meanwhile, pick over carrot tops removing stems and yellow leaves.
    Plunge greens into boiling water. When water returns to a boil, add 2
    teaspoons salt. Drain carrot tops. Puree greens along with 2 cups pureed
    carrot soup in processor.

    To serve, fill soup bowls 2/3 full with orange carrot soup. Ladle green
    carrot soup in middle of soup bowl to fill it. Top soup with dollop of
    whipped cream.

    Makes 4 meal servings or 6-8 first course servings

    NOTES: I did not peel the carrots, but peeled the potatoes. The original
    recipe didn't specify. I used skim milk; and light sour cream in place
    of the whipped cream garnish.


 

 

 


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