22
Chino Farm Carrot
and Ginger Soup
Makes about 8 cups
INGREDIENTS
1 pound orange carrots
1 pound yellow carrots
1 pound white carrots
1/4 cup peanut oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
Pinch red pepper flakes
1 tablespoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon turmeric
1 tablespoon honey, or to taste
8 cups vegetable stock
1 cup heavy cream
4 ounces butter
Oil, for deep-frying
1/2 cup julienne ginger
METHOD
1
Peel the carrots and slice thinly.
2
In a stockpot, heat the oil and sauté the garlic, minced ginger, green
onions and pepper flakes for 1 to 2 minutes or just until glossy. Do
not allow to develop color. Add the carrots, salt, pepper, turmeric
and honey. Sauté for 2 minutes, stirring constantly. Add the stock
and bring to a boil. Lower to a simmer and add the cream. Cook for
40 minutes or until carrots are tender.
3
Transfer to the chopper; add the butter and process to a puree.
Strain soup into a new stockpot. If the soup is too thick, add extra
stock. Taste and adjust seasoning with salt, pepper and honey.
Keep warm.
4
Preheat oil to 300 degrees F. Deep-fry the ginger and drain on plate
lined with paper towel. Ladle 1 cup of soup into heated bowls.
Garnish with fried ginger. Serve immediately.
21
Caesar Vinaigrette
Makes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy filets, smashed
1 cup peanut oil
1/3 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Kosher salt
Fresh ground black pepper
METHOD
1
In the chopper bowl, combine the egg, lemon juice, garlic,
Worcestershire sauce, red pepper flakes, mustard, and anchovies.
While processing, slowly pour in the oils to emulsify. Stir in the
cheese and season with salt and pepper. Refrigerate in a covered
container. When ready to use, whisk again.
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