I hope everyone had a great Thanksgiving (or just a great weekend for everyone in other countries)! If you follow me on Twitter you probably saw some of my photos from my family trip to NYC for the holiday. What an exhausting “vacation” it was. If there is anything the Morris family knows how to do is eat their way through any city. We are the type of family that plans the entire trip about where we are going to eat next; rough life for a foodie like me right?! I can thank my Mom for that! I was able to try bone marrow for the first time at Il Vagabondo, which I was very excited about. I ordered the veal shank, which came with a tiny marrow fork right in the top of the shank. I spread it on bread and it was melt-in-your-mouth delicious. I also spent the entire afternoon on Friday going door-to-door of my top 8 dream externship restaurants to talk to chefs and submit my resume and cover letters. As of right now I have three “trails” set up, which is like a working interview for an externship. They are at Eleven Madison Park, The Modern and Bouley. Although, my true dream externship would be to win the Basque Stage and spend 3-6 months in the Basque countryside!
Now for the real reason you are all here, the recipe post. This soup is a classic Escoffier pureed soup recipe. The rice in the soup gives it an out-of-this-world creamy, silky texture. I didn’t think I would be a fan of this soup when I first made it, but ended up loving the sweetness from the carrots; the mint compound butter is a must as well! I have made it multiple times since (and also got 100% on my practical exam for it!), so I felt the need to share it with you. This is a perfect soup for this time of year; carrots are in season and it will warm you up on any cold day!
- 1 lb carrots, chopped
- ½ c butter
- 1 small onion, chopped
- 1 T thyme
- TT Salt, sugar, pepper (to taste)
- 1 qt chicken stock
- 2 oz rice
- 5 oz butter, softened
- 1 T fresh mint, minced
- In a large pot, stew the carrots, onion, butter and thyme (5-10 min).
- Season to taste with salt, pepper and sugar.
- Add the chicken stock and rice, bring to a boil, then reduce to a simmer until rice is cooked through.
- Strain, but reserve the liquid.
- Blend the solids in batches until smooth, adding the reserved liquid to reach desired consistency.
- Before serving, make a compound butter by combining 5 oz softened butter with the minced mint. Shape as desired and return to the fridge to solidify.
- Serve each bowl of soup with a slice of the mint compound butter.