Friday, February 15, 2008
Carrot Ginger Soup
Lynne Tibbet
Carrot Ginger Soup as prepared by Victor Scargle for GO FISH St. Helena, CA
- 24 carrots -- peeled and sliced
- ¼ cup Ginger -- peeled with a spoon and sliced
- ½ cup Mirin
- 3 sweet onions-- peeled and sliced thin
- ¼ pound butter
- 1 cup chicken stock
Place butter in sauce pot and melt. Once melted add carrots and onions and cook until tender, no color. Season with salt and white pepper. Add ginger and mirin and reduce mirin by half. Add chicken stock and bring to a simmer. Blend mixture. Adjust seasoning and strain through fine strainer.
Serving Size: 6
* Victor Scargle is the executive chef at Go Fish in St. Helena. Prior to Go Fish, Scargle served as executive chef of Julia's Kitchen at COPIA in Napa, and he has also worked at Aqua, Grande Café and Jardiniere in San Francisco. He has also appeared on the Food Network and the hit television show "Top Chef" on Bravo, starring chef Tom Colicchio. Be sure to check back each month for a new tasty treat!
