Saturday, June 18, 2011


This weekend is crazy busy with large parties. Friday night we had a party of 15 and 6, then tonight we have a party of 50, and Sunday another party of 50. We've been prepping up a storm, all of us working diligently to pull these events off perfectly. Yesterday I was put in charge of the contorni, or side dishes. We also call this the decoration. It includes carrots, zucchini, and potatoes au gratin. I started with the carrots. Peeling and slicing until they were perfect parallelograms. We then sautee the carrots in honey and vanilla oil or sometimes honey, butter, and lavender. Making the carrot contorni does not use the entire carrot, there's actually a lot left over. It doesn't make any sense to throw out all the scraps, so I decided to make a carrot soup for the personnel. I may be slightly tired of this orange vegetable, but I do have another recipe to add to the collection!

Carrot Ginger Soup

6 large carrots
3 cups water

1 tsp freshly grated ginger

2 tablespoons soy sauce

1/2 tsp salt

1/2 tsp pepper

1 cup cream

Boil the carrots in the water on high heat for 30 minutes, or until carrots are very tender. Strain the carrots but reserve liquid. Puree carrots. In a different soup pot combine puree, ginger, soy sauce, salt and pepper. Add in 2/3 of the reserved liquid and cream. Once comes to a boil it's ready to serve! Garnish this with tempura fried julienned carrots.

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