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 Carrot-Ginger and Apple Soup

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WRECK.*.RYO
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PostSubject: Carrot-Ginger and Apple Soup   Wed May 08, 2013 1:41 pm



Carrot-Ginger and Apple Soup
The finishing touch of coconut milk poured in during the last step produces a lovely cloud-cream texture. The essence of ginger and the hint of lemongrass hit the high notes of this flavorful soup.


    Ingredients
  • 3 tablespoons olive oil
  • 1 small onion, coarsely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons minced ginger root
  • 1, 2-inch length of lemongrass, root end trimmed and tough outer layers removed, cut tender inner white part into thin slivers
  • 2 ribs celery, thinly sliced
  • 1 pound of carrots (about 8), trimmed, peeled and thinly sliced
  • ½ cup sherry
  • 1 teaspoon ground cumin
  • 1/8 teaspoon fennel seeds
  • ½ teaspoon white pepper
  • Freshly ground salt to taste
  • 6 cups homemade chicken stock
  • 3 apples, peeled, cored and diced (such as McIntosh or Braeburn)
  • 1 ½ cups coconut milk



Preparation
1. In a large stockpot, heat the olive oil over medium heat. Add the onion, garlic, ginger and lemongrass; sauté until tender and fragrant, about 10 minutes. Add celery and carrots and sauté 5 minutes more.
2. Add the sherry and spices, stirring to blend and cooking for 1 minute. Pour in the chicken stock and bring to a boil. Reduce heat and simmer, partially covered, until vegetables are tender, about 20-25 minutes. Add apple pieces to the soup in the last 10 minutes of cooking to soften.

3. Transfer the soup to a blender and, in batches, puree until creamy smooth.

4. Return soup to the pot and warm through. Remove from heat and stir in coconut milk. Adjust seasonings to taste and serve warm.

Chef's Note: For a slightly sweeter taste, use a good quality apple cider in substitution for one cup chicken stock and add along with the coconut milk. Cooked apple chunks make a nice garnish and will add a textural contrast to the smooth puree. Just simmer a diced apple in a small amount of water for 3-5 minutes or roast the apples with a touch of butter and cinnamon in the oven until softened. Float a spoonful of sweet apples chunks on top of each serving.

By:
Fritz
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