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Carrot And Orange Cold Summer Soup ©

June 7, 2012

 

 

 

 

This is a wonderfully cooling soup for those hot summer evenings and for those that remember the Balthazar Restaurant.

It was so good, I had to figure out how to make it!

This is especially for Annette, who requested it from her memories of a dinner I gave, many years ago!

 

Easy, but a little time consuming…..

 

Serves 6 people

 

Ingredients

1 kl. Carrots

2 medium onions finely diced

25 g butter

600 ml chicken stock: prepare day before

2 tsp sugar

juice 4-8 Oranges ( Reserve in fridge )

50 ml cream

coriander leaves to garnish

ice cubes with coriander leaves : prepare day before

Salt finely ground black pepper ( opt )

 

Method

DAY BEFORE.

1. Prepare your chicken stock the day before in the usual way. ( 1 chicken, enough water just to cover, 2 carrots, 2 leeks, 2 onions celery, 6 black pepper corns, 1 tsp salt, Bouquet Garni made from fresh parsley, bay leaf and fresh thyme. Boil gently for 1.5 hrs, test with skewering thickest part, that it is completely cooked. Pour stock into a bowl, passing it through a sieve, leave to cool and then chill in fridge. Next day, using a slotted spoon, skim off the fat, which has solidified on top of your stock and the stock is ready to use. This is a good tip, because especially when making a cold soup, you want the final result to be smooth, something it won’t be if there is too much fat content.

TO MAKE ICE CUBES

Place a coriander leaf in each square of your ice-cube tray and fill with water. Place in freezer ready for next day!

Make sure you have your oranges cooling in the fridge too!

***

NEXT DAY

2. Melt the butter in a large saucepan and saute your finely diced onions until transparent. They must not brown, so do this carefully, it will take 3-4 minutes, stirring over a medium heat.

3. Add your peeled and sliced carrots. Turn in the butter and sweat for two minutes and add your stock to just cover carrots.

4. Bring your soup to the boil, turn down heat and leave to simmer until carrots are completely tender. About 3/4 of an hour. Test with the tip of a knife.

5. Remove from heat, cool a little. Pour off liquid into a bowl and reserve. Blend  carrots thoroughly until really smooth. 2-4 minutes in blender.

6. If you want a really smooth finish and it is for a special occasion, pass soup through fine sieve. This does take about five minutes, but gives a beautifully smooth result.

7. Place carrot puree in Soup Terrine and place in fridge, together with reserved liquid in its separate bowl, for at least  two hours to thoroughly chill.

8. Half an hour before serving, first squeeze and sieve your orange juice. (This can not be done too far ahead, or orange juice becomes bitter.) Add orange juice to your soup and then add some of the stock, until you get the consistency  you want. Keep it a little on the thick side, until you have tasted it, as it may need more orange juice. It needs to have a definite orange flavour. The final thickness should be like thick cream.

9. Add the cream and taste again for seasoning.

10. Return to fridge for ten minutes and serve with three coriander ice cubes and a coriander sprig for decoration.

As you serve each bowl, decorate also with a coriander ice cube.

This is one of those soups that you will be remembered by!

 

Chicken Stock.

Place a leaf of coriander in each square of your ice tray and fill ice tray with water. Place in Freezer.

Saute diced onions on a low heat, until transparent. Do not brown!

These onions still need cooking, they are not yet transparent…..

Peel and slice carrots.

Saute carrots for two minutes.

Add chicken stock to carrots.

Add enough stock just to cover carrots. Simmer gently until soft, 1/2–3/4 of an hour.

Using the lid of the saucepan, pour off the liquid through a sieve into a bowl and reserve.

Place carrots in blender.

Blend carrots until smooth, 3-4 minutes.

Pour carrot puree into sieve and pass through sieve.

Using a wooden spoon, stir continuously to pass puree through fine sieve. When finished place carrot puree

in soup terrine in fridge for at least two hours to chill, together with the stock in a separate bowl.

Choose nice Valencia summer oranges……

….and squeeze……

Pass orange juice through sieve and add to carrot puree. Dilute yet more with stock. taste, it should have

a distinctive orange flavour and the soup should be thick like cream. Add more stock or orange juice if necessary.

Add cream and taste for seasoning.

Garnish with ice cubes and coriander.

Serve with Coriander Ice cubes.

Final result !!! Bon Appétit !

 

 

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