Recipe For The Villa's Clementine-Carrot Velouté
Carrot Clementine Velouté with Sweet Peas and Mascarpone
1 tablespoon whole butter
1 teaspoon sugar
1 onion, peeled and sliced 1/4-inch
1 celery root peeled and sliced 1/4-inch
1/2 tablespoon tumeric
1 pond organic carrots, peeled, cut into 1-inch thick slices
1 1/2 tablespoons chicken base
2 quarts chicken broth
1/2 quart cream
1/2 gallon clementine orange juice reduced to 1 cup syrup
fresh blanched peas
In a heavy bottom soup pot, combine the sliced onions and celery root with the whole butter, sugar, and tumeric. Sweat slowly until soft, stirring frequently to prevent coloring.
When the vegetables are soft, add the carrots, chicken base, chicken stock, and cream. Bring to a boil, and simmer gently until the carrots are tender.
Using a bar blender or an immersion blender, carefully puree the soup until smooth. Season with salt, and add the reduced orange juice to taste. Strain through a fine sieve, and serve with pumpernickel croutons, fresh peas, and a dollop of mascarpone cheese.
The Villa By Barton G
1116 Ocean Dr., Miami Beach
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