Ginger and Carrot Soup
Chef’s warm and refreshing soup is light, and nutritious with a little kick from the ginger, pairing nicely with a glass of 2022 Davis Estates Chardonnay.
INGREDIENTS:
4 to 6 servings
4 tablespoons unsalted butter
1 ½ cups onion diced
6 garlic cloves, minced
Salt and pepper
2 pounds carrots, peeled and sliced ¼ inch thick (weigh after peeling)
1 Serrano chile, stemmed, seeded, and sliced
1(4 inch) chunk of ginger, peeled and thinly sliced, plus 1 teaspoon finely grated for crème fraiche
2 makrut leaves (aka Kaffir lime leaves available in Asian markets fresh or frozen)
6 cups chicken broth
1 tablespoons lime juice
½ cup cilantro, chopped
½ cup crème fraiche
1 tablespoon sliced chives
1 teaspoon lime zest
1 tablespoon lime juice
METHOD:
Melt butter in a stock pot over medium heat. Add onion and garlic, season with salt and pepper and cook, until onion and garlic have softened, about 10 minutes.
Add carrots, serrano, sliced ginger, and chicken broth and bring mixture to a boil. Reduce heat to a simmer and cook until carrots are completely tender, 15 to 20 minutes
Remove makrut leaves, and using a blender puree soup until smooth, then pass through a fine mesh chinois. Adjust seasonings if needed, then add lime juice and chopped cilantro.
Combine the crème fraiche, grated ginger, chives, lime zest, and lime juice with a pinch of salt in a small bowl.
Top each serving of soup with a dollop of crème fraiche mixture.
Question for Chef:
What is the difference between sour cream and crème fraiche?
Sour cream and crème fraiche are both used to add richness and tangy flavor to recipes, but they do differ in some ways. Sour cream is tangy and has additives to help it thicken and while crème fraiche is more richer in flavor it does not need any thickening agents.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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