I vividly remember my first encounter with ginger, many years ago, in a Chinese restaurant. I felt like I had just eaten a soap bar.
Ginger is indeed an acquired taste. But once you like it, you wonder how you could ever live without it.
Today’s supersilky ginger soup is one of these recipes which comes close to perfection. The taste is delicate, with the carrot’s sweetness balancing the ginger’s slight acidity. And then there’s the texture, smooth as silk.
This is as close to veggie nirvana as you can get…
You’ll need:
- 300 gr (1,3 cups) carrots
- 2 onions
- 100 gr (0,4 cups) fresh ginger
- 50 gr (0,2 cups) pickled ginger
- 5 tablespoons butter
- 2 teaspoons sugar
- 100 ml white port wine (0,4 cups)
- 500 ml vegetable broth (2,1 cups)
- 350 gr cream (1,5 cups)
1. Chop the carrots, onions and ginger. Heat the butter in a pot.
2. Add carrots, onions and ginger. Cook on very low heat for a few minutes, then add sugar and salt.
3. Add the portwine as well as the vegetable broth. Cook everything for 20 minutes. If you don’t have the time to make your own veggie broth, just use a ready made organic one.
4. Add 250 gr (1 cup) of cream and cook for a few more minutes. Pass the soup through a blender, together with the pickled ginger, then pass it through a very fine chinois sieve. Add salt and pepper.
5. Whip the rest of the cream and add to the soup.
Many thanks to my dear friend Jesper, cook extraordinaire, for providing me with this recipe. The original recipe also included salmon, but for me the ginger’s the star here.
Picture by Wikipedia.
