Gingered Carrot Soup
Makes 4 cups soup & 1 ½ cups tangy cream
Total preparation time: 35 minutes
Step 1 Sauté:
2 T. unsalted butter
1 cup leeks, sliced & rinsed
1 ½ T. fresh ginger, minced
1 ½ t. garlic, minced
Sauté leeks in butter in a large pot over medium-high heat for 3 minutes, or until soft. Add ginger and garlic and cook 1 minute.
Step 2 Stir in & sauté:
1 lb. carrots, peeled, thinly sliced
1 t. sugar
½ t. kosher salt
¼ t. cayenne
Sauté for 1 minute.
Step 3 Deglaze, stir in, then puree:
½ c. Harmony Cellars Chardonnay
3 c. vegetable broth (may replace vegetable broth with chicken broth)
Deglaze with wine & reduce until nearly evaporated then stir in the broth & bring soup to a boil. Reduce heat & simmer 5 minutes, or until carrots are soft. Puree with a hand blender.
Step 4 Finish soup & add:
1 T. fresh lemon juice
Step 5 Whip; then fold in:
½ cup heavy cream
½ cup sour cream
Salt to taste
Whip cream to soft peaks in a bowl, and then fold in the sour cream and salt. Dollop onto servings of soup.
Serve immediately with Harmony Chardonnay!