Carrot Soup with Proscuitto Crisps

curtis-stone-carrot-soup-web

This one is for those with a Thermomix, but the original recipe by Curtis Stone can be found here,  Carrot Soup with Proscuitto Crisps, if you want to make it without one.   I was looking for recipes that had eschalots as I had some left over from the Baby Shower Lunch I had last week and still an abundance of oranges.  This soup has a bit of a citrus tang so great to go with the warm autumn we are having at the moment!  You could use brown onions if you don’t want the eschalots.

carrot-soup-ingredients-web

Thermomixing Curtis Stone’s Carrot soup with Proscuitto Crisps & Herb Puree

Ingredients

  • 4 slices of proscuitto
  • zest of 1 orange
  • 1/2 bunch parsley
  • 2 tbs chives
  • 2 Tbs tarragon
  • 1 Tbsp water
  • pinch salt
  • 1 Tbsp olive oil
  • 2 eschalots
  • 800 g carrots, topped and tailed and roughly chopped
  • 1.25 L chicken stock
  • Juice 3 oranges

Instructions

  1. Preheat the oven to 220 degrees. Place the proscuitto on a baking tray lined with baking paper and bake for 8 minutes or until proscuitto is crispy. Transfer to a wire rack and cool completely. Break into small pieces and set aside until ready to use.
  2. Grate the orange zest by putting the peel in the TM 20 seconds / speed 7
  3. For the puree, place herbs in TM bowl and chop speed 8 / 3 seconds, then add water and a generous pinch salt blend speed 8/ 5 seconds. Set aside
  4. Rinse bowl and then chop eschalot speed 5 / 4 seconds
  5. Add olive oil and saute 100 degrees / 3 minutes / speed 1
  6. Add carrots and cook 100 degrees / 10 minutes / speed 1
  7. Add stock and cook 100 degrees / 35 minutes / speed 1
  8. Add the zest and orange juice and blend speed 9 / 10 seconds
  9. Serve the soup with the herb puree, proscuitto chips and creme fraiche (if using)
http://www.boiledeggsandsoldiers.com/2014/05/thermomixing-curtis-stones-carrot-soup-with-proscuitto-crisps/

 

 

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2 comments on “Carrot Soup with Proscuitto Crisps

  1. jon
    July 10, 2014 at 11:29 pm

    1.25 g chicken stock – is this correct?
    is it supposed to be 1.25 l?

    or can we use vegetable stock concentrate instead?

    • Vicki
      July 12, 2014 at 7:51 am

      Hi, yes litres, sorry have updated the recipe and yes you can use about 1 Tbsp vegetable stock concentrate and top up with water if you don’t have a liquid stock. thanks for checking. V

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