Work Time: 30-35 minutes
Time: 30-40 minutes
ground croriander, more if needed
salt and pepper
chicken stock, more if needed
6 fl oz
The carrots in our Burgundy
garden are renowned - they are huge and craggy with
an astonihing sweetness of flavour. Given their
enormous size, soup is an obvious destiny, and I'm
particularly fond of this recipe, which is flavoured
with orange and a warm spicing of ground coriander.
A bold zigzag of cream and a sprinkling of orange
julienne make a stylish presentation.
The soup and the orange jullienne can be made
up to 2 days ahead and kept, covered, in the refrigerator.
Reheat the soup and add the cream and orange julienne
just before serving.
Order of Work
and Make the Soup
1. Peel the carrots and trim off the
ends. With the chef's knife, cut each carrot
into thin slices.
Large carrots are ideal for soup
Slice carrots evenly so they cook at
2. Peel the onion, leaving a little
of the root attached, and cut it in half through
the root and stalk.. Lay each onion hallf
flat on the chopping board and slice horizontally
towards the root end, then slices attached
at the root end, then slice vertically, again
leaving th e root end uncut. Finally, cut
across the onion to make dice.
3. Grate the zest from 1 orange. Make
jelienne strips from the zest of the other
orange. Squeeze the juice from both orange;
measure 125 ml (4 fl oz) juice.
Grated zest is cooked with vegetables.
Orange juice brings out natural sweetness
4. Melt the butter in a large saucepan
and add the onion. Cook, stirring until soft
but not brown, 2-3 minutes.
5. Add the carrots, grated orange zest,
ground coriander, salt, and pepper and stir
to mix together with the onion. Cover the
saucepan and cook gently, stirring occasionally,
about 10 minutes.
※ This slow cooking mellows the flavour of
the orange zest and coriander.
Ground coriander adds warmth to flavour
8. Add the chicken stock and bring
to a boil. Lower the heat, cover the pan
again, and simmer, stirring occasionally,
until the vegetables and very tender, 30`40
※ Here the chicken stock develops the flavour
of sautéed carrots and onions, and
mellows the orange zest and coriander.
Carrots simmer gently in chicken stock
Vegetables will soften when simmered
7. Let the soup cool slightly, then
purée it in the saucepan with the
hand blender; or purée the soup in
a food processor or a standard blender,
1n 2-3 batches if necessary.
Using a hand blender, soup can be puréed
in cooking pan.
1. Reheat the carrot soup, then stir
in the orange juice and 125 ml (4 fl oz) of
the cream. If the soup is too thick, stir
in more stock. Taste the soup for seasoning,
adding more coriander, salt, and pepper if
※ Do not continue to cook the soup or the
orange juice will become bitter.
2. Ladle the soup into warmed individual
soup plates. With the remaining cream, make
a bold zigzag on the surface of each serving,
using a teaspoon.
Cream is easy to control when pured
Sprinkle each serving with some of
the orange julienne and serve immediataly.
Orange julienne gives a
hint of flavouring in the soup Cream zigzag makes attractive
How to Make Orange Julienne 오렌지
Mushrooms absosrb moisture quickly,
so do not soak them in water. In orderto cook evenly,
mushrooms should be cut into equal-sized pieces.
1. Using a vagetable peeler, pare
the zest from the orange, leaving behind the
Pare zest carefully to avoid bitter-tasting
2. With a chef's knife, cut the pared
strips of orange zest into the thinnest possible
3. Drop the strips in boiling water
and simmer, 2 minutes. Drain Rinse with cold
water. Drain again.
and Parsnip Soup 양념 당근 파르스닙 스프
is the subtle spicing here, with fine strips of
carrot and parmip as the garnish.
1. Omit the oranges. Peel and chop the
onion as directed.
2. Use 500g (1 lb) carrots and 250 g (8
oz) parsnips Reserve ½ carrot and ½ parnip to
make the julienne for the garnish; peel and thinly
slice the remaining carrots and parnips.
3. Make the soup as directed, using ground
cumin instead of coriander.
4. Meanwhile, prepare the julienne garnish:
peel the reserved carrot and parsnip halves and
trim off the ends. Set the halves cut-side down
and cut into very thin slices. Stack the slices
and cut lengthwise into fine strips.
5. Pour enough vegetable oil into a small
saucepan to come one-third of the way up the side,
and heat until hot enough to brown a cube of fresh
bread in 40 seconds. If using a deep-fat thermometer,
it should regidter 190℃(375 ℉), Add the vegetable
strips adn deep-fry, stirring until golden brown,
30-60 seconds. Lift the vegetable's out with a
slotted spoon and drain on paper towels.
6. Spoon the hot soup into warmed bowls,
sprinkle with the carrot and parsnip strips, and
serve at once.