This contemporary version of the classic Auguste Escoffier soup was worked out by Donald Sidevy, executive chef of the Carnegie Cafe. It was served at the soup tasting.
1/4 pound butter
7 cups diced carrots
1 1/2 cups diced onions
1 1/4 cups diced celery
2 tablespoons ginger root, minced
1 teaspoon white pepper
1 tablespoon salt
2 quarts vegetable stock (a good place for a lightened garlic broth)
3/4 cup jasmine rice
14 ounces (2 cups minus 2 tablespoons) heavy cream
Melt butter in a saucepan. Saute diced vegetables until softened.
Add ginger root, pepper and salt. Let stew for a few minutes.
Moisten with stock. Add rice.
Cook for 50 minutes on simmer, until rice is very soft.
Pulse in a blender or puree with an immersion blender.
Add cream and reheat but do not boil. Serves 16.
Note: Any leftover portion can be frozen without the cream.
Thursday, February 14, 2002
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