Monday, October 02, 2006

Carrot Soup With Fried Ginger Garnish

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Carrot Soup With Fried Ginger Garnish
Originally uploaded by Lynnylu.

This very tasty soup redolent of orange zest and ginger makes a great winter soup.

Carrot Soup with Orange and Ginger

Recipe From Williams-Sonoma "Soup" Cookbook


3 tablespoons olive oil
2 leeks, including tender part, thinly sliced
6 carrots, about 1 lb.(500 grams) total weight, peeled and thinly sliced
1 red potato, about 1/2 lb (250 grams)peeled and coarsely diced
1 1/2 teaspoons peeled and minced fresh ginger
5 cups chicken or vegetable stock or prepared broth
1/2 cup fresh orange juice
2 tsp grated orange zest
Salt and freshly ground white pepper

In a saucepan over medium heat, warm the oil. Add leeks and saute until slightly softened, about 3 minutes. Add the carrots, potato,and ginger and saute until the vegetables are just softened, about 5 minutes longer.

Add the stock, cover partially, and simmer until the vegetables are completely softened-about 20 minutes. Remove from heat.

Puree with a handheld blender, leaving some texture. Return to heat and add orange juice and zest. Season with salt and white pepper. Ladle soup in warm bowls and garnish with fried ginger.
Makes 4-6 servings

Fried Ginger Garnish

Peel a 5 inch piece of ginger and slice it into very fine julienne. Pour oil in a small frying pan to the depth of 1/2 inch and heat to medium high. When oil is hot, fry ginger until crisp and golden brown, about 20-30 seconds. Remove from heat with a skimmer and drain on paper towels. When cool, divide into 4-6 portions and garnish soup.

Photo by Lynnylu

1 comment:

Anonymous said...

Yummy - that looks so good.

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