Chilled Carrot Soup with Fines Herbes Mousse

Name: Chilled Carrot Soup with Fines Herbes Mousse
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 medium carrots, peeled, trimmed, and cut into 1" rounds; 2 1 ⁄ 2 cups fresh carrot juice; 1 tsp. butter; 1 tsp. honey; 1 pinch curry powder; 1 ⁄ 2 cup heavy cream; Salt and freshly ground white pepper; 1 ⁄ 4 cup crème frâiche; 1 chive, finely chopped; 1 small sprig parsley, minced; 1 small sprig chervil, minced; 1 small sprig tarragon, minced

Serves
serves 4

CHRISTOPHER HIRSHEIMER

This intense soup from the French Laundry seems to capture the very essence of fresh carrots.

Ingredients

For the Carrot Soup

3 medium carrots, peeled, trimmed, and cut into 1" rounds
2 ¹⁄₂ cups fresh carrot juice
1 tsp. butter
1 tsp. honey
1 pinch curry powder
¹⁄₂ cup heavy cream
Salt and freshly ground white pepper

For the Herb Mousse

¹⁄₄ cup crème frâiche
1 chive, finely chopped
1 small sprig parsley, minced
1 small sprig chervil, minced
1 small sprig tarragon, minced

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Instructions

Step 1

For the soup: Put carrots, 1 1⁄4 cups of the carrot juice, butter, honey, and curry into a medium pot and bring to a simmer over medium heat. Reduce heat to medium-low and simmer until liquid has evaporated and carrots are very soft, about 1 hour. Add cream, increase heat to medium, and simmer for 3 minutes.

Step 2

Puree carrot mixture and remaining 1 1⁄4 cups carrot juice in the jar of a blender. Pass soup through a fine sieve into a medium bowl and season to taste with salt and pepper. Cover and refrigerate until chilled.

Step 3

For the mousse: Whisk creme fraiche in a medium bowl until stiff peaks form. Fold in chives, parsley, chervil, and tarragon.

Step 4

Divide soup between 4 chilled soup bowls and place a spoonful of mousse in center of each bowl on top of soup.

For the soup: Put carrots, 1 1⁄4 cups of the carrot juice, butter, honey, and curry into a medium pot and bring to a simmer over medium heat. Reduce heat to medium-low and simmer until liquid has evaporated and carrots are very soft, about 1 hour. Add cream, increase heat to medium, and simmer for 3 minutes.
Puree carrot mixture and remaining 1 1⁄4 cups carrot juice in the jar of a blender. Pass soup through a fine sieve into a medium bowl and season to taste with salt and pepper. Cover and refrigerate until chilled.
For the mousse: Whisk creme fraiche in a medium bowl until stiff peaks form. Fold in chives, parsley, chervil, and tarragon.
Divide soup between 4 chilled soup bowls and place a spoonful of mousse in center of each bowl on top of soup.