Carrot and Shallot Soup with Chervil Cream from Chez Panisse Menu Cookbook by Alice Waters
Thursday, July 28, 2011
Serves 4 4 large shallots 3 tablespoons unsalted butter 2 1/2 to 3 pounds tender sweet carrots, enough to equal 6 cups roughly chopped 1 1/2 to 2 quarts chicken stock, enough to barely cover the carrots Salt and Pepper to taste 1/2 cup heavy cream 2 to 3 tablespoons minced chervil Mince the four shallots fine and melt them in 3 tablespoons butter in a heavy soup pot over low heat. While they are cooking, peel and roughly chop the carrots. Add the carrots to the shallots and sweat them together for about 10 minutes. Stir, and add just enough chicken stock to barely cover and cook until the carrots are just tender. Puree the soup through the medium grid of a food mill or briefly in a blender. To serve, heat the soup for 5 minutes over low heat, but do not allow to simmer. Season to taste. Barely whip the heavy cream and flavor it with 2 to 3 tablespoons of minced chervil and salt and pepper to taste. Serve the soup in hot bowls, and float a little whipped cream on top.