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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