recipe from Cooking and Culinary Arts
Serves 6
3 lb. carrots, peeled and cut into 1-inch pieces
1 Tbs. olive oil
Salt and freshly ground pepper, to taste
1/2 cup heavy cream
1 Tbs. chopped fresh flat-leaf parsley
2 Tbs. unsalted butter
4 shallots, minced
6 cups chicken stock
1/2 tsp. grated fresh ginger
1/4 tsp. ground allspice
3/4 cup coarsely chopped roasted chestnuts
Fresh flat-leaf parsley sprigs for garnish
Preheat an oven to 400 F.
In a bowl, combine the carrots, olive oil, salt, and pepper; and toss to coat.
Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 45 to 50 minutes.
Meanwhile, in a small bowl, whisk the cream and parsley just until slightly thickened, and season with salt and pepper.
Refrigerate until ready to use.
In a soup pot over medium heat, melt the butter.
Add the shallots and sauté, stirring, until tender and translucent, 4 to 5 minutes.
Add the carrots, stock, ginger, allspice, and chestnuts and bring to a simmer.
Reduce the heat to medium-low and simmer for 15 minutes.
Using a blender, food processor or stick blender, puree the soup, then pass it through a chinois.
Return the soup to the pot and season with salt and pepper.
Ladle the soup into warmed bowls and garnish each serving with a swirl of the parsley cream and a parsley sprig. Serve immediately.
Serves 6
3 lb. carrots, peeled and cut into 1-inch pieces
1 Tbs. olive oil
Salt and freshly ground pepper, to taste
1/2 cup heavy cream
1 Tbs. chopped fresh flat-leaf parsley
2 Tbs. unsalted butter
4 shallots, minced
6 cups chicken stock
1/2 tsp. grated fresh ginger
1/4 tsp. ground allspice
3/4 cup coarsely chopped roasted chestnuts
Fresh flat-leaf parsley sprigs for garnish
Preheat an oven to 400 F.
In a bowl, combine the carrots, olive oil, salt, and pepper; and toss to coat.
Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 45 to 50 minutes.
Meanwhile, in a small bowl, whisk the cream and parsley just until slightly thickened, and season with salt and pepper.
Refrigerate until ready to use.
In a soup pot over medium heat, melt the butter.
Add the shallots and sauté, stirring, until tender and translucent, 4 to 5 minutes.
Add the carrots, stock, ginger, allspice, and chestnuts and bring to a simmer.
Reduce the heat to medium-low and simmer for 15 minutes.
Using a blender, food processor or stick blender, puree the soup, then pass it through a chinois.
Return the soup to the pot and season with salt and pepper.
Ladle the soup into warmed bowls and garnish each serving with a swirl of the parsley cream and a parsley sprig. Serve immediately.
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