Caramelized carrot soup from Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold and Chris Young and Maxime Bilet

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on October 22, 2012

    I got so much carrots in my CSA recently that I decided to experiment again. I followed the updated instructions, with the butter pre-melted and the cooking time reduced to 25 min. My pressure cooker is the aluminum - venting kind (an antique "SEB") if that makes a difference. After about 20 min the smell mutated from caramelized carrots to burnt caramel and I knew I was in trouble. I opened the lid and sure enough, I got burnt carrots again. A very thick layer of charcoal... Not willing to give up, I proceeded with attempt #3 right away (after scrubbing the pot!). This time I reduced the cooking time to 12 minutes. I did not have carrot juice so I just used water to dilute the soup at the end. Some super-fresh grated ginger (also from my CSA) and fresh thyme for the garnish (next time I will add a slice of duck prosciutto too). Very nice. Photos here: http://forums.egullet.org/topic/136959-cooking-with-modernist-cuisine/page__st__1770__p__1895230#entry1895230

  • fprincess on July 20, 2012

    I used water instead of carrot juice. The carrots burned a little in the pressure cooker, and made the soup inedibly bitter (even after discarding the burned carrots). Most likely the cooking time needs to be ajusted or more liquid should be used. There are more tips provided by the Modernist Cuisine team here in the recipe link.

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