SOPA DE CENOURAS-Portuguese Carrot Soup
Source of Recipe
Kelly McClay (A friend of Chris)
Recipe Introduction
Most carrot soups are very rich and filling, but the lemon juice adds lightness to this soup and the mint or fresh cilantro garnish is also a refreshing touch.
List of Ingredients
- 1 lb medium carrots (16 to 18)
- 2 tbsp unsalted butter
- 2 medium onions (finely chopped)
- 5 to 7 cups chicken stock
- salt and freshly ground pepper
- 3 large egg yolks
- 2 tbsp fresh lemon juice
- cup heavy cream
- 2 tbsp chopped mint, cilantro or parsley (garnish)
Instructions
- Peel and trim the carrots.
- Cut 6 carrots into thin julienne strips, about 1 in long and 1/8 in wide. Do this on a mandoline. Save all the ends and add them to the soup.
- Blanch the julienne carrots in a large pot of boiling water until cooked but still firm.
- Drain and refresh in cold water and then drain again and set aside.
- Cut the remaining carrots in 1 in lenghts.
- Melt the butter in a heavy medium saucepan over medium heat.
- Add the onions and cook until tender and translucent.
- Add the carrot chunks and 5 cups chicken stock.
- Heat to boiling.
- Reduce the heat and simmer, partially covered until the carrots are very soft.
- Puree the soup in batches in a blender or food processor.
- Return the soup to the saucepan.
- If the carrots are very starchy and the soup is too thick - thin it with more chicken stock. The soup should be smooth and of medium consistency.
- Season to taste with salt and pepper.
- Stir in the julienne carrots, then reheat the soup, but do NOT boil.
- Whisk the egg yolks, lemon juice and cream together and swirl the mixture into the hot soup.
- Immediately ladle the soup into bowls and garnish with the chopped herb.
Final Comments
Serves 8
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