Ginger Carrot Soup

(This is a nice little soup with some unexpected flavors. I think carrot takes really well to ginger. The whipped cream finish with a hint of nutmeg perfects the dish)


Ingredients – Vegetable Stock:

2 Rough chopped carrots
1 Rough chopped white onion
3 Rough chopped stalks of celery
1 QT Water
1 Sachet of spices: pinch of thyme, 1 bay leaf, 3-4 peppercorns, 1 garlic clove, and 3 parsley stems

Ingredients – Ginger Carrot Soup:

2 ½ LB Juiced carrots
2 TBS Ginger water: 1 med. size fresh ginger and 2 cups water
3 Cups Vegetable stock
2 TBS Honey
2 TBS Rice wine
½ Cup Heavy Cream

Dash Salt & pepper

Ingredients – Garnish Topping:

¼ Cup Heavy cream
Dash Nutmeg

Method of Preparation – Vegetable Stock:
1. Spice sachet* place spices and herbs in a cheese cloth and tie at the top with string (flavors are released in stock but are easy to remove for a clear stock).
2. In a heavy stockpot, add all ingredients.
3. Bring to a boil then reduce to a simmer.
4. Let simmer only 30 to 45 minutes (or flavors will be lost).
5. Strain out everything, leaving a clear vegetable stock.

Method of Preparation – Ginger Carrot Soup:
1. Chop fresh ginger and bring to a boil in water for 10 minutes then strain.
2. Place juiced carrots and ginger in stock pot with vegetable stock.
3. Bring to a simmer then stir in remaining ingredients.
4. Stir continuously while bringing to a boil.
5. Let simmer till soup thickens about 45 minutes.
6. Soup is ready for service.

Whipped Topping Method
Place heavy cream in bowl and whip till soft peaks form.

Presentation or Assembly
1. Place hot soup in bowl.
2. Place one spoonful of whipped cream on top, right before serving.
3. To finish, sprinkle with nutmeg.



YIELD: 4 portions

Grape Expectations!

These are varieties of grapes from a tasting I recently went to at a University of California at Davis and Department of Agriculture Experimental Farm. They grown hundreds of varieties of grapes, stone fruit, figs and other plants at this site.