Decription:
Recipe By: The Belworth House
Ingredients:
1 tbsp vegetable oil
1 medium onion, chopped
2 pounds carrot, peeled and sliced
4 quarter-size sliced of peeled fresh ginger, lightly smashed
2 cups chicken stock
½ Cup Gewurztraminer
Salt and freshly ground pepper
2-3 tsp fresh lemon juice
1 tsp honey
Dash of hot sauce
Fresh cilantro leaves for garnish
Sour cream
Method:
Heat the oil in a large saucepan. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the carrots and ginger and cook for 5 minutes, stirring occasionally. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover and simmer over low heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into a heatproof bowl. Discard the ginger. In a blender, puree the vegetables with 1 cup of the cooking liquid until smooth. Stir the puree into the cooking liquid in the bowl and add the lemon juice, honey and remaining ½ cup of stock and ½ cup Gewurztraminer. Refrigerate until chilled or for up to 1 day. Season with salt, pepper and hot sauce and serve garnished with cilantro leaves and a dollop of sour cream.