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 Garden
Carrot Soup with a Little Jalapeño
and a Green Onion “Scallion” Dressing
¼ cup Grape seed oil or other oil ( grape
seed oil rocks because of its neutral flavor and high smoke point)
4 T Butter
¼ cup of rice
15 Garden Carrots or 10 Jumbo Horse carrots peeled and chopped into one
inch pieces
1 Onion medium dice ( the size of your whole pinky nail)
1 Jalapeño with a couple seeds removed.. if you take all them out you
won’t really taste the jalapeño
Pinch or so of Salt
Chicken stock or simply water ( enough to cover your product… remember
you can always add more
Blender
Mesh net strainer
Directions
Place your oil and butter in a
large bowling pot and let the oil-butter blend together on medium heat.
Add your rice and carrots and let cook for about 5 minutes. Then add
your onion and jalapeño with a pinch of salt. Let this cook on medium
low heat for an additional 8 minutes. Add your stock OR water and slowly
bring to a light bowl for about twelve minutes. Caution! Do not bring to
a rolling bowl otherwise you will lose flavor and potency. Remove from
heat and let sit for five minutes. Set your blender up and slowly ladle
your hot soup into the blender only ½ way full. Place a towel over the
top in place of a lid because the heat will expand and cause a hot air
balloon effect and explode all over your kitchen. Blend on low and
gradually increase speed to high. Turn off and pass the strainer. This
will remove the rice and any impurities in the soup. If you do not have
a strainer than ignore this step it is not a crucial one.
Scallion Dressing
Olive Oil
1 bunch of green onions Chopped
1 clove of garlic Chopped
Pinch of cayenne pepper ( just a small pinch unless you like it hot)
Pinch of Salt
1 T Cilantro (minced- chopped super fine)
2 T or so of Heavy Cream
¼ Chicken stock or water (reserve more if necessary to thin out your
dressing)
Combine the first five ingredients in a pan
over medium low heat and let the flavors emulsify together for about ten
minutes. Careful though if you start seeing a darker color appear then
you need to stop the cooking process and you may have to start over. The
darker the color the more bitter flavor you are imparting to our
creation. Remove from the heat and add your cilantro. Place in a
blender with your heavy cream and ¼ cup of chicken stock (or water).
Turn your blender on to low and let the flavors perfume the air. If you
would like to kick it up a little. Use a splash of lime juice. You can
also try. You can also try a variation of this dressing by adding ¼ of
an avocado. The lime juice will help prevent oxidation from occurring.
After ladling the soup into a bowl place a
dollop of your scallion dressing on top! Get creative and put it in a
squeeze bottle and throw design on top. Bon appetite!
Chef Jeremy
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