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INGREDIENT S
½ stick butter, unsalted
2 tablespoons shallot, minced
2 teaspoons ginger, finely minced
1 tablespoon garlic, minced
3 cups carrots, peeled and diced
3-½ cups fresh carrot juice
2 tablespoons granulated sugar
Kosher salt and freshly ground white
pepper to taste
CARROT SOUPFROM DRY CREEK K ITCHEN
Here’s a simple and delicious make at home soup
from Dry Creek Kitchen’s Chef Scott Romano that
can be complemented by adding your favorite
seafood. Drink with your favorite Sonoma County
white wine.
DIRECTIONS
Melt the butter in a medium saucepot over medium heat. Add the
shallots, ginger, and garlic and saute 2 minutes. Add the carrots
and cook an additional 5 minutes, stirring occasionally. Add
carrot juice and sugar and cook until the carrots are tender, 20-
25 minutes.
Puree the soup in a blender (or with an immersion blender) until
smooth and season with salt and pepper to taste.
DRYCREEKK ITCHEN.COM