Cold Carrot Soup with Spicy Herb Mousse
Soups • Brazilian
Description
Cold carrot soup with spicy herb mousse
Ingredients
- Tarragon 0 oz
- Carrot 3 pieces
- Carrot 15 fl oz
- Butter 0 oz
- Honey 1 tablespoon
- Red Curry Powder a pinch
- Heavy cream 5 fl oz
- Crème fraîche 0 oz
- Leek 0 oz
- Parsley 0 oz
- Chervil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the carrot and slice it into thin rounds. Place the sliced carrot in a small pot along with a cup of carrot juice, butter, a teaspoon of honey, and a pinch of curry. Bring the mixture to a boil.
Step 2
Cover with a lid and simmer over medium heat for about an hour, until the liquid has completely evaporated and the carrots are tender. Then, add heavy cream (low-fat cream will curdle) and cook for another two to three minutes. Remove from heat.
Step 3
Thoroughly blend the resulting carrot mixture in the pot using an immersion blender along with the remaining carrot juice. Then strain it through a fine sieve to achieve the smoothest and creamiest consistency possible, and season with salt and pepper to taste.
Step 4
Pour the soup into a soup tureen or a deep bowl, cover the container with a lid (or seal it with plastic wrap), and chill in the refrigerator for at least half an hour.
Step 5
Meanwhile, whisk the crème fraîche in a wide, deep bowl until it forms a soft foam, then add all the chopped herbs. Gently fold in with a spoon or spatula.
Step 6
Ladle the chilled soup into bowls and before serving, garnish each portion with a tablespoon of crème fraîche mousse and a sprinkle of fresh aromatic herbs.
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