Carrot Fusion Soup

Written By Michelle Morris

Ingredients:

  • 2 oz. Butter - Placed in a small container

  • ½ large Onion - Chopped, placed in a small bowl

  • 2 cloves Garlic - Minced, placed in a small container

  • 10 ounces Carrots - Grated or diced, place in a small bowl

  • 1 small Bell pepper - Kept whole to roast with class on open flame or broiler

  • 1 Jalapeno - Chopped, with seeds, placed in small container

  • 16 oz. Chicken stock - Warmed, placed in liquid measuring cup

  • 2 Tbsp. Mint - Finely chopped, placed in a small container

  • 2 oz. Cream cheese - Placed in a ramekin

  • 4 oz. Heavy cream - Placed in a ramekin

  • 4 oz. Cheddar cheese - Placed in a small bowl

Directions:

Have class roast bell peppers. Make them stab it once, and roast it on a range top directly in the fire. Alternatively, place on a sheet pan under the broiler. Roast your pepper until basically charred and black all over. Remove and place in a bowl and cover with cling film for roughly 10 minutes. After 10 minutes, scrape the black skin off the pepper with the back of a knife on a cutting board. Once the majority of the black skin is removed, go to the sink and rinse off your pepper to remove any remaining black skin.You will also need to rinse off and clean your cutting board so you can chop up the pepper.

While waiting for your pepper, sweat the onions with the butter until almost translucent,about 3 minutes. Add a little salt and pepper as you’re going along cooking. Next, add thegarlic and cook for 45 seconds, then your carrots and jalapeno. Cook for about fiveminutes. As soon as your chopped roasted bell pepper is ready, add it to the rest of theveggies. Pour in your chicken stock, bring to the boil and then down to a simmer forabout 10 minutes. Keep the pan uncovered to reduce the stock some.

Once you've reduced the stock some and the soup is a little thicker, turn off the heat andadd your cream cheese, heavy cream, cheddar cheese, and the mint. Stir well tocombine. Transfer this mixture to a blender or use an immersion blender to smoothcompletely. Be careful not to blow the lid off the top of the blender - this will happen ifyour soup is too hot. Once smooth, taste once more. If everything is perfect, then ladleinto your serving bowls immediately.

Station Equipment List:

  • 2 Burners

  • 1 Salt and Pepper Container

  • 1 Pair of tongs1 Wooden spoon

  • 1 Large sauce pan

  • 1 Plastic cutting board

  • 1 Chef’s Knife

  • 1 Bowl with cling film or Tupperware container for sweating bell pepper

  • 1 Immersion blender

  • 1 Ladle

  • 4 Soup bowls, spoons, and napkins

Michelle Morris
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