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CARROT,ORANGE AND GINGER SOUP
Vikram Garg, IndeBleu, Washington D.C.
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Ingredients
8 ounces carrot
2 ounces onion
1.5 ounces celery
1.5 ounces celery root
1 ounce ginger root
1.5 ouncesleek
1 clove garlic
1 sprig thyme
1 Bay leaf
1 cup orange juice
2 ounces butter
1 cup milk
4 cups vegetable stock
salt, pepper to taste |
Method
Chop all vegetables. Heat pan add butter, vegetables, salt, pepper and sauté. Pour in stock and orange juice. Bring to a boil, and then simmer and cook for 15 minutes. When cooked, add milk and blitz in a food processor and add salt and pepper to taste.
Summer serve chilled, winters serve hot.
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