This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
Chilled Carrot Soup with Fines Herbes Mousse
This intense soup from the French Laundry seems to capture the very essence of fresh spring carrots.
Yield: serves 4
For the Carrot Soup
- 3 medium carrots, peeled, trimmed, and cut into 1″ rounds
- 2 1⁄2 cups fresh carrot juice
- 1 tsp. butter
- 1 tsp. honey
- 1 pinch curry powder
- 1⁄2 cup heavy cream
- Salt and freshly ground white pepper
For the Herb 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
- 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.
- Puree 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.
- For the mousse: Whisk creme fraiche in a medium bowl until stiff peaks form. Fold in chives, parsley, chervil, and tarragon.
- Divide soup between 4 chilled soup bowls and place a spoonful of mousse in center of each bowl on top of soup.