Carrot-Ginger Velvet Soup

Source: Gateway Gourmet

Serves 4

With only a few ingredients in this soup, each must be the best you can find. Choose young, tender carrots, pure Fond de Poulet Gold, and high quality butter.

A few spoons of rice, cooked with the carrots, thicken the soup into a satiny potion. Sweated carrots retain a vibrant orange hue.

4 Tbl. unsalted butter
1 lb. young carrots, scraped and diced
1/2 cup finely chopped shallots
3 Tbl. raw white rice 3 T. minced candied ginger
1 oz. Fond de Poulet Gold (white chicken stock) + 3 cups water
Salt and white pepper to taste
3 tablespoons finely chopped fresh chives

Melt butter in a heavy saucepan. Stir in carrots, shallots, and rice. Cover tightly and sweat over medium-low heat until very tender, about 20 minutes.

Scrape mixture into an electric blender. Add ginger and diluted Fond de Poulet Gold (white chicken stock). Process until completely smooth.

Return to pan, season with salt and pepper, stir in chives, and heat until hot.

Ladle into heated soup bowls and serve.