Roasted Carrot Soup
Ingredients:
6 sheet pans,
40 lbs EP |
carrots, cut in half lengthwise. Fill sheet pan |
2 sheet pans,
(9 lbs EP) |
onions, cut in rings. Fill sheet pan |
| 6 |
roasted red bell peppers, skinned, seeded |
| 1 lb. |
shallots, cut in half, roasted |
| 8 oz EP |
garlic, whole clove, peeled, roasted |
| 10 gallons |
white stock |
| 1 lb. |
cornstarch (slurry) |
| 1 ½ qts. |
manufacturing cream |
| 3 tbsp. |
cinnamon |
| 2 tsp. |
rosemary, ground |
| 2 tsp. |
cumin, ground |
| 3 handfuls |
sugar |
Method:
- Roast carrots, onions, shallots, and garlic until golden brown.
- Boil white stock.
- Add bell peppers and roasted vegetables.
- Mix spices and sugar together, add to stock.
- Salt and pepper to taste.
- Puree the soup completely until it reaches a smooth consistency
- Add cream and cornstarch slurry at the same time, whip constantly to prevent lumps from forming.
- Bring to a second boil, then lower to a simmer.
- Rectify seasoning and consistency.
Yields 12 gallons
Source: Chef Keith Hammerich, CCSF
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