Immigrant Room Carrot Soup
Source of Recipe
Greg Wangard, executive chef at the Immigrant Room
List of Ingredients
1/2 cup (1 stick) butter
5 large carrots, peeled and sliced
1 large white onion, peeled and diced
1/2 gallon water
Salt to taste
Pepper to taste
Sliced black summer truffles, for garnish
Flat leaf parsley leaves, for garnish Recipe
In large, stainless steel pot, combine butter, carrots and onions and cook over medium heat just until vegetables are soft, about 20 minutes. Add water and cook about 45 minutes, or until vegetables are very soft.
Transfer soup (in batches) to food processor and puree until smooth. Or, use hand-held mixer and blend in soup pot. Strain through china cap or fine sieve and discard solids. Soup should have some pulp in it but no large pieces and should lightly coat back of spoon.
Season with salt and pepper. Garnish with truffles and parsley. Makes 8 side-dish servings.
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