Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Ginger Carrot Soup with Crumbled Bacon

A smooth, warming carrot soup flavored with fresh ginger, garlic and a subtle hint of clove. Lemon juice brightens the finished soup, while crumbled bacon makes a savory garnish.



Servings: About 6–8
Prep Time: 20 minutes
Cook Time: About 40 minutes

Ingredients:

  • 2 tablespoons sweet cream butter
  • 2 onions, chopped
  • 5 whole cloves
  • 6 cloves garlic, chopped
  • 6 cups chicken broth
  • 2 pounds carrots, peeled and sliced
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon fresh lemon juice
  • Kosher salt, to taste
  • Ground white pepper, to taste
  • Crumbled cooked bacon, for serving

Instructions:

  1. Melt the butter in a 6-quart saucepan over medium-high heat.
  2. Add the onions and cook, stirring frequently, until softened.
  3. Add the whole cloves and garlic and cook for a few minutes, stirring frequently, until fragrant.
  4. Add the chicken broth, carrots and fresh ginger.
  5. Cover and bring to a boil. Reduce the heat and simmer for about 30 minutes, or until the carrots are very tender when pierced with a fork.
  6. Remove the soup from the heat.
  7. Remove and discard the 5 whole cloves before blending.
  8. Working in batches if necessary, carefully purée the soup in a blender until completely smooth. Do not overfill the blender when processing hot liquids.
  9. Return the puréed soup to the saucepan and stir in the lemon juice.
  10. Season to taste with salt and white pepper. Gently reheat if necessary.
  11. Ladle into bowls and garnish with crumbled bacon.

Tip: For an especially silky soup, blend it thoroughly in a high-powered blender. If it's thicker than you prefer, add a little additional chicken broth until it reaches the desired consistency.

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