When I started making the Pea and Mint soup earlier this week I got into the chilled soup groove and decided to give this recipe a go too. I didn’t find this recipe to be as successful in its execution or flavour balance, although I would definitely use it as a base inspiration for making something along these lines. First up the ingredients proportion resulted in thick chunky soup, adding a cup of water gave a much more appealing texture. The flavours were very much dominated by the onion and garlic. I would lend a page from the pea soup recipe and pre-cook them to soften both the flavour and texture to allow the carrot to shine through. Finally I think that this recipe would work perfectly adding a touch of orange and I would certainly lean towards that in my next incarnation.
The idea of this soup lent itself perfectly to the idea of serving at a cocktail party. A quick shot of a flavourful and simple soup that would go well with a drink like a Negroni or perhaps a dry sherry.
The recipe I’m sharing with you is as per the original published version in The Australian Gourmet Traveller in February 2014. I’ve added my own method to create what I believe would be a more suitable texture, but left the ingredients the same as the original. This is another contribution to this month’s The Cookbook Guru which is focused on re-creating recipes from The Australian Gourmet Traveller. If you’re keen to join in or even just see what everyone is making, make sure you jump over to the blog to check it out.
Chilled Carrot and Hazelnut Soup
* sourced from The Australian Gourmet Traveller
- 500g fresh carrots, peeled and coarsely chopped
- 3 cups vegetable stock
- 100g toasted hazelnuts plus extra for serving
- 1 onion, diced
- 2 garlic cloves, finely diced
- juice of 2 lemons
- 1 tbl sp. sherry or sherry vinegar
- coarsely chopped flat leaf parsley and mint plus extra olive oil to serve.
- salt and cracked black pepper to taste.
Pre-heat a small pan with about 1 tsp of olive oil. Sweat the onions and garlic until soft and translucent and then remove from the heat and place into the blender. To this add the carrots, 2 cups of the vegetable stock, the sherry, half the lemon juice and also the hazelnuts. Puree until smooth, adding more liquid if need be to get a silky texture. Add additional lemon juice as needed to taste along with a generous seasoning of salt and cracked black pepper. Chill the soup for a minimum of 30 minutes, if not overnight, and then serve with extra hazelnuts, the fresh herbs and a splash of peppery olive oil.
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