Car­rot Gin­ger Soup

Serves 8 to 10

The Phoenix - - OUR TOWNS - — SONYA KEIS­TER, “THE SAVORY GOURMET COOK­BOOK,” WWW.THERUS­TIC­FORK.COM

IN­GRE­DI­ENTS

3 ta­ble­spoons un­salted but­ter, di­vided

2 ta­ble­spoons ex­tra-vir­gin olive oil

10 car­rots, peeled and roughly diced

½-inch piece fresh gin­ger, peeled and roughly diced

1 leek, white and light green parts only, rinsed and diced

1 fen­nel bulb, diced, fronds re­served

1 small yel­low onion, roughly chopped

1 large clove gar­lic, roughly chopped Salt and pep­per, to taste 4½ cups chicken or veg­etable stock 1 bay leaf Op­tional gar­nishes: ¼ cup crème fraiche, fen­nel fronds and 2 ounces pancetta or ba­con, cooked un­til crisp

IN­STRUC­TIONS

In a large, heavy-bot­tomed 6-quart soup pot or Dutch oven set over medium heat, warm2 ta­ble­spoons of but­ter and the olive oil. When the but­ter has melted, add the car­rots, gin­ger, leek, fen­nel, onion and gar­lic. Sea­son gen­er­ously with salt and pep­per and sauté for about 7 min­utes, or un- til the veg­eta­bles are soft­ened but not browned.

Add the stock, which should cover the veg­eta­bles by about an inch. Add the bay leaf and bring to a sim­mer. Cook for 25-30 min­utes, un­til all the veg­eta­bles are cooked through. Let mix­ture cool slightly. Re­move the bay leaf.

Add the fi­nal ta­ble­spoon of but­ter. Us­ing a blender and work­ing in batches, puree the soup un­til smooth. Taste and ad­just the sea­son­ing as needed. The soup can be re­frig­er­ated up to 2 days at this point.

This soup is de­li­cious served cold or hot. Gar­nish each serv­ing with a dol­lop of creme fraiche, chopped fen­nel fronds and crum­bled pancetta or ba­con.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.