Spiced Carrot Soup
This recipe comes from Chef Bruce Sherman of Chicago’s North Pond restaurant.
1 tablespoon olive oil
1 shallot, thinly sliced
1 clove garlic, chopped
1 1/2-inch piece fresh ginger, chopped
1/2 rib celery, thinly sliced
1 pound organic carrots, thinly sliced
1 head fennel, white bulb only, cored, thinly sliced
1/2 teaspoon each: salt, freshly ground pepper
1/2 teaspoon ground coriander
2 14 1/2-ounce cans chicken broth
1/4 cup butter, cubed
Heat the oil in a heavy, medium saucepan over medium-high heat; add shallot, garlic, ginger and celery. Cook, stirring, until slightly softened, but not browned, about 2 minutes. Stir in the carrots, fennel, salt and pepper. Cook until the carrots and fennel begin to soften but do not brown, about 6 minutes.
Stir in the coriander; cook, stirring, 1 minute. Stir in the chicken broth. Heat to a boil; reduce heat to a simmer. Cook until the carrots and fennel pieces can be easily mashed, about 25 minutes.
Puree the vegetable mixture in a blender or food processor. Pulse in pieces of butter, one at a time, until very smooth, about 2 minutes. Strain the mixture through a fine-meshed strainer into the saucepan; heat over medium heat, about 3 minutes.
Serves 4.
From “Chicago Tribune,” September 27, 2006.