Chilled carrot soup with chamomile and black lime from The Lula Cafe Cookbook: Collected Recipes and Stories (page 88) by Jason Hammel

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Notes about this recipe

  • DeborahG on September 11, 2024

    A lengthy endeavour if making the vegetable stock from scratch. The soup is a mix of fresh carrot juice, carrot puree (carrots, shallots, fennel, garlic, chamomile and coriander seeds, veg stock) and reduced sherry, all emulsified with olive oil. The recipe calls for 100g of sugar, but I only added 1 tablespoon and this was easily enough. I wonder if sugar is needed. The flavour was excellent - the fresh carrot juice added brightness, and the sherry and the dried mushrooms in the stock added depth of flavour. Next time I’d make the stock in advance (the recipe makes loads) and I’d make the soup itself in the morning. so it’s chilled for the evening. And I’d enlist someone to do the mountain of washing up! I used about 50 carrots (around 2kg) two thirds of which were required to make about a litre of carrot juice.

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