Best Chilled Burgundy Carrot Soup With Celery Belgian Endive And Baby Golden Beets Recipes

CHILLED BEET & CELERY SOUP

Steps:

• Peel the beets and cut them into 1" chunks.
• Yes, raw.
• Peel and dice the onion, and chop the celery.
• In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
• When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
• Puree the soup, and chill 6 hours to overnight.
• Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
• Serve with a dollop of yogurt, and a sprinkling of minced chives.

SUNNY'S QUICK CHILLED CARROT SOUP

Steps:

• For the soup: In a powerful blender, add the carrots, 1 cup of the chicken stock, the creme fraiche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup should be slightly thick. Taste and season with salt. Blend, taste again and season again if needed. Refrigerate.
• For the garnish: In a small dry pan over medium heat, add the pecans, lemon zest and a few grinds of black pepper. Toss and toast until the pecans become fragrant and the lemon zest shines as well.
• Pour the chilled soup into bowls and serve topped with the garnish.

CHILLED CARROT SOUP WITH GARDEN HERBS

Steps:

• Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; saut é until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with chives.

CHILLED CARROT SOUP

Steps:

• In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
• Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
• Garnish with creme fraiche and cilantro and serve.

VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan and saute the onions and carrots 5 minutes.
• Add seasonings, followed by chicken broth, tomato soup, diced tomatoes, frozen vegetables and vinegar.
• Bring to a low boil, reduce heat and simmer 30 minutes or more.
• Preheat the oven to 400 degrees.
• Wash and dry a bunch of kale. Cut out the tough veins and slice the kale into chip-size pieces. Place the pieces in a sealable plastic bag and sprinkle with olive oil.
• Transfer the kale to a baking tray and bake for 15 minutes. Sprinkle with a little sea salt.

CHILLED BURGUNDY CARROT SOUP WITH CELERY, BELGIAN ENDIVE AND BABY GOLDEN BEETS

Steps:

• Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate until chilled, about 1 hour.
• In a medium bowl, combine sliced carrot, celery, endive, beet and lettuce. Toss to mix. Add 3 tablespoons olive oil, thyme, lime juice and coriander. Toss until thoroughly mixed. Season to taste with salt and pepper.
• Arrange high mounds of salad in four shallow soup bowls. Ladle carrot juice around salad. Drizzle remaining 1 tablespoon olive oil in bowls, and sprinkle with pepper. Garnish with sprouts, and serve.