Chino Farm Carrot
and Ginger Soup
Makes about 8 cups
INGREDIENTS
1 pound orange carrots
1 pound yellow carrots
1 pound white carrots
1/4 cup peanut oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
Pinch red pepper flakes
1 tablespoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon turmeric
1 tablespoon honey, or to taste
8 cups vegetable stock
1 cup heavy cream
4 ounces butter
Oil, for deep-frying
1/2 cup julienne ginger
METHOD
1.
Peel the carrots and slice thinly.
2.
In a stockpot, heat the oil and sauté the garlic, minced ginger, green
onions and pepper flakes for 1 to 2 minutes or just until glossy. Do
not allow to develop color. Add the carrots, salt, pepper, turmeric
and honey. Sauté for 2 minutes, stirring constantly. Add the stock
and bring to a boil. Lower to a simmer and add the cream. Cook for
40 minutes or until carrots are tender.
3.
Fit QuadChop with chopping blades then transfer mixture to the
QuadChop; add the butter.
4.
Cover with chopper bowl lid and place motor on top; chop on HIGH
for 10-15 seconds or until pureed to desired consistency.
5.
Strain soup into a new stockpot. If the soup is too thick, add extra
stock then taste and adjust seasoning with salt, pepper and honey
Keep warm.
6.
Preheat oil to 300°F. Deep-fry the ginger and drain on plate
lined with paper towel. Ladle 1 cup of soup into heated bowls.
7.
Garnish with fried ginger before serving.
Savory Squash Soup
Makes about 8 cups
INGREDIENTS
2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 tablespoons (3/4 stick) unsalted butter
1 white onion (about 4 ounces),
peeled, trimmed, and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground
white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups homemade chicken stock or vegetable stock, heated
1 cup heavy cream
1 sprig of fresh rosemary
METHOD
1.
Preheat the oven to 350°F.
2.
Cut each squash in half and discard the seeds. Brush cut sides with 2
tablespoons of melted butter. Season with salt, pepper, and nutmeg.
Arrange the squash cut side down in a roasting pan and bake until
tender, about 1 hour; let cool.
3.
Fit QuadChop with chopping blades then scoop out the insides of
the squash and transfer to the QuadChop.
4.
Cover with chopper bowl lid and place motor on top; chop on HIGH
for 10-15 seconds or until pureed to desired consistency; reserve (you
should have about 4 cups of pureed squash).
5.
In a medium stockpot, melt the remaining 4 tablespoons of butter.
Over low heat, sauté the onion. Do not allow it to brown. Add the
pureed squash and cook over very low heat until heated through,
stirring occasionally. Do not allow it to bubble up. Season with the
salt, pepper, ginger and cardamom.
6.
Pour in the stock and bring to a boil, still over low heat, stirring often
then cook for about 20 minutes.
7.
In a small saucepan, heat the cream with the rosemary sprig.
Remove the rosemary and pour the cream into the soup. Transfer to
a blender or food processor and process, in batches, for 2 or 3
8.
minutes. Adjust the seasoning to taste.
Note: If desired, bake small squash until tender, scoop out, and use as
individual serving bowls. To serve, ladle the soup into heated bowls.
Place a tablespoon of Cranberry Relish in the center, top with a dollop of
Cardamom Cream, then sprinkle with chopped pecans. Drizzle pumpkin
seed oil over soup.
Garnish:
1 Cranberry Relish
1 Cardamom Cream
1/2 recipe Spiced
Caramelized Pecans
4 tablespoons pumpkin seed oil
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