WHILE TRAVELING recently with my family, we stopped for lunch. We are in prime soup season, and my favorite thing to have on a chilly day is a great bowl of soup, so I ordered Charred Carrot Soup. It sounded different, and I always love to try new items that promise a variety of flavors. The soup was bursting with flavor and it delivered in all aspects.
The next day at work I couldn’t stop thinking about how wonderful and memorable it was, so I created my own version of Charred Carrot Soup. I’m sure you will find the flavor profile unique, yet pleasing. The slow cooking and charring of the carrots bring out their natural sweetness, blending with the other ingredients to create an exceptional soup.
I garnished the soup with flash-fried carrot straws, which added a contrast of texture to the smooth puree. If you would rather enjoy my creation without the work, Vanderlyn’s will offer Charred Carrot Soup this week beginning today, while supplies last. For reservations or additional features call Vanderlyn’s at 283-6260.
Ingredients:
10 carrots, peeled, cut on the bias
2 ounces anchovy fillets
2 shallots, sliced
1 garlic clove, chopped
2 ounces sherry wine
2 quarts chicken stock
2 tablespoons honey
1/8 teaspoon ground rosemary
Salt and pepper, to taste
Olive oil, as needed
6 ounces carrots, julienned, flash fried
Method of preparation:
1. Toss carrots with the olive oil, salt and pepper; place on baking pan.
2. Slow roast the carrots on baking pan at 300 F for five hours or until caramelized and charred.
3. After carrots are charred, place olive oil in a stock pot; saut? anchovies, shallots and garlic briefly.
4. Deglaze with sherry; simmer one minute.
5. Add chicken stock, bring to boil and simmer 30 minutes.
6. Add honey, ground rosemary, salt and pepper.
7. Puree all ingredients, except carrots for garnish, in blender.
8. Adjust consistency by adding more chicken stock as needed and seasonings.
9. Serve in warm soup bowl; garnish with julienned carrot straws.