Carrot Soup with Chevre Chive Cream


    Carrot Soup with Chevre Chive Cream

    Paired with ArborBrook Croft Vineyards Pinot Gris

    Serves 6

    I love this soup hot in the fall or spring but it is just as good in the summer chilled and enjoyed while on the deck relaxing with a glass of our Croft Pinot Gris ~ Angelina

    Soup

    1-2 tablespoons extra virgin olive oil

    2 tablespoons butter

    1 large sweet onion, chopped

    1 ½ pounds carrots, peeled and cut into ½” dice

    5 cups low sodium vegetable or chicken stock

    2 teaspoons cumin powder

    1 teaspoon cardamom powder

    ¼ teaspoon nutmeg

    ¼ - ½ teaspoon cayenne pepper

    2 tablespoons honey

    2 teaspoons lemon juice

    Sea salt

    White pepper

    Zest from 1 lemon

    Chevre Chive Cream

    1 cup sour cream

    2 ounces Chevre cheese

    ½” bundle of chives, finely chopped

    Salt and white pepper to taste

    Over medium high heat place a medium to large pot. Sauté the onions in the olive oil and butter until soft. Add the carrots to the pot with the broth and boil covered 15-20 minutes till the carrot s are tender. While the carrots are boiling pre the cream sauce, see below.  When carrots are done add the cumin, cardamom, nutmeg, cayenne, and honey and stir a few more minutes. Remove the pan from the stove and puree in a food processor or blender in batches till smooth. Return the soup back to the pan and place over low heat and stir in the lemon juice and a pinch of white pepper.  Taste soup and adjust seasonings.  Serve hot with Chevre chive cream sauce on top.

     Whisk sour cream and Chevre together until incorporated and stir in the chopped chives.  Place in plastic food bag and cut off the tip and decorate the top of the soup in a fun pattern.  Optional, sprinkle a pinch of lemon zest on top of each soup after you top with the cream sauce.

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