I know it’s hard to believe, but we still have one recipe left to share from last Sundays dinner party. Or is it Sunday before last now? Whichever, you know what I mean. Point is there is one more to go & then we’ll be moving on to different things.
I’m sure by now you’ve noticed a lot of recurring flavors in the last few dishes, by no means are we running short of ideas or imagination, but the theme of the dinner party was supposed to be summary & light. We’ll move on to different flavors once we get this last one seen & recognized.
Todays little surprise is a cold summer soup consisting of amazing ginger, orange & carrots. I’m not sure if it could be considered an amuse-bouche, but we served it up in shot glasses between courses as a little pallet cleanser. I must say, my bouche found it very amusing & it brought a smile to my lips.
– 500g carrots
– 3 tbs olive oil
– 1 onion
– 1 leek
– 3 tbs white wine
– 600ml chicken stock
– 1 zest of orange
– 2 oranges, juiced
– 1/2 tsp cayenne
– 1 potato
– 1 bay-leaf
– 1 tsp grated ginger
– salt & pepper to taste
1. bring a saucepan to medium-high heat, add in the oil, onion & leek, & cook for 5 minutes until translucent & wilting.
2. add in the carrots, potato, ginger & spices, & cook for an additional 2 to 3 minutes.
3. turn the heat up to high & add in the white wine, continue to cook until it is mostly evaporated.
4. add in the stock & bring the mixture to a boil, reduce the heat to low & allow the contents to simmer for 40 minutes with the lid on.
5. remove the bay-leaf & pure the mixture, add in the zest & juice.
6. once cooled, transfer to the fridge until ready to serve.
7. to serve, pour soup into shot glasses, small espresso cups or tiny bowl. Garnish with a little fresh cream on top & server between courses as a pallet cleaner.
And just to make you jealous….. the view
…the breathtaking sunset
and last but not least…. the dreamy clouds.
…for more recipes, check out our archives here.