Sunday, November 8, 2009

Soup Season

Although today is a beautiful day here in New England, soup season is on its way! I'm a big fan of soups and stews year round, and especially now even on this lovely day I've found a reason to make a pot of soup: carrots and ginger! The two go together like macaroni and cheese (my personal favorite combo). I just finished my Stocks, Sauces, and Soups class at Johnson and Wales, and was thus even more compelled to use some of my recent learnings to put together this soup. Enjoy!

Carrot Ginger Soup
Makes about 1 quart

1 lb carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 T. fresh ginger, minced
3 cloves garlic, minced
1 T. olive oil
4 cups chicken stock or broth, heated
1/2 tsp. ground ginger
1 T. honey
2 T. heavy cream
Salt and pepper

Heat the olive oil in a pot over medium heat. Add the carrots, celery, onion, ginger and garlic, and season with salt and pepper. Sweat the vegetables for about 10 minutes. Add the hot stock to the pot, bring to a boil, then reduce heat to simmer for about 30 minutes. Skim off any excess fat or impurities from the surface as it simmers. Remove from heat, add the ground ginger and honey, and then puree the soup using either an immersion blender, regular blender, or food processor. Adjust the seasonings with more salt and pepper if necessary and then temper in the heavy cream as a final liaison.


Miranda said...

This is def. a great pairing. I also love soup and stew. It is starting to cool down in FL. I am actually making a soup today.

Jessie said...

great soup, I just made soup yesterday because we've been feeling sick and need something warm and soothing.

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