Chilled Carrot Soup with Sage Mousse
Servings: 4 servings
Ingredients
For the soup
- 2 1/2 cups carrot juice divided
- 3 medium carrots trimmed, peeled, an cut into 1-inch rounds
- 1 tsp unsalted butter
- 1 tsp honey
- Pinch of curry powder
- 1/2 cup heavy cream
- Kosher salt
- Freshly ground black pepper
For the mousse
- 1/4 cup crème fraîche or home-made sour cream (see note)
- 1 medium leaf fresh sage minced finely
Instructions
For the soup
- Place 1 1/4 cups of carrot juice, carrots, butter, honey, and curry powder in a saucepan over medium heat. Bring to a simmer. Reduce heat to medium-low and simmer until liquid is evaporated and carrots are very soft, about 1 hour.
- Add heavy cream and increase heat to medium and bring to a simmer. Simmer for 3 minutes.
- Place cream and carrots in a blender. Add remaining 1 1/4 cups of carrot juice and blend on high until smooth.
- Taste and season with salt and pepper, blending to incorporate between additions.
- Strain through a fine mesh strainer into a non-reactive bowl. Refrigerate and chill completely.
For the mousse
- Place the crème fraîche in a cold small bowl. Whisk until stiff peaks form. Fold in sage.
To serve
- Divide soup among four chilled bowls, placing a spoonful of mousse in the center of each.
Notes
Crème fraîche is super expensive in the stores, but you can make your own, easily and cheaply, just follow our recipe for Homemade Sour Cream, it's nearly the same stuff.