Saveur

Photo: Christopher Hirsheimer

FOR THE SOUP:
3 medium carrots, peeled,
   trimmed, and cut into 1" rounds
2 1/2 cups fresh carrot juice
1 tsp. butter
1 tsp. honey
Pinch curry powder
1/2 cup heavy cream
Salt and freshly ground white pepper

FOR THE MOUSSE:
1/4 cup crème frâiche
1 chive, finely chopped
1 small sprig parsley, minced
1 small sprig chervil, minced
1 small sprig tarragon, minced

1. For the soup: Put carrots, 1 1/4 cups of the carrot juice, butter, honey, and curry into a medium pot and bring to a simmer over medium heat. Reduce heat to medium-low and simmer until liquid has evaporated and carrots are very soft, about 1 hour. Add cream, increase heat to medium, and simmer for 3 minutes.

2. Purée carrot mixture and remaining 1 1/4 cups carrot juice in the jar of a blender. Pass soup through a fine sieve into a medium bowl and season to taste with salt and pepper. Cover and refrigerate until chilled.

3. For the mousse: Whisk crème frâiche in a medium bowl until stiff peaks form. Fold in chives, parsley, chervil, and tarragon.

4. Divide soup between 4 chilled soup bowls and place a spoonful of mousse in center of each bowl on top of soup.

SERVES 4

This article was first published in Saveur in Issue #51