organic carrots
single cream to taste
quality chicken stock
quality firm green olives (pitted and quartered)
pink grapefruit membrane, segmented and quartered
hazelnuts, toasted
subtle baby herbs (tarragon, cerfeuil)
EVOO
S&P
- slice carrots in a mandolin with EVOO, S&P
- place in tray in oven, cook until soft
- put in blender with warm stock & cream
- blend until very smooth--make sure not a potage!
- put through fine sieve twice
- put in fridge until well chilled, season to taste
- pour in bowl, add the grapefruit, hazelnuts and olives, all in view (rather than submerged)
- put a pinch of herbs in the middle
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