From Vine to Dine | Page 7

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PARTICIPATING SAILINGS :

For soup :

Ingredients :

¼ cup extra virgin olive oil 1 leek , sliced ½ ” 1 onion , sliced ½ ” 1 stalks celery , sliced ½ ” ½ tsp garlic , chopped 2 tbsp ginger , chopped

12 California bunch carrots , thinly sliced ( set 2 aside whole )

2 quarts vegetable stock

1 sachet ( ½ tsp each coriander , fennel , peppercorns , parsley , thyme )

1 pint fresh carrot juice 1 lime , zested and juiced

For whipped cream : 1 cup heavy cream 1 tbsp cilantro , finely chopped 1 lime , zested

For shrimp : 2 tbsp extra virgin olive oil 18 large shrimp peeled and deveined 1 clove crushed garlic 1 tsp chili flakes Salt and pepper to taste

CHILLED CARROT SOUP

Instructions :

01 For soup : In large pot over medium heat , start with 2 tbsp of olive oil , sweat the leek , onion , celery ginger until very tender , about 15 mins .

02 Add carrots , salt and pepper , and then continue to sweat for 10 mins more .

03 Add stock and sachet then simmer for 20 mins until carrots are very tender .

04 Puree the soup until it is very smooth and strain it through a fine mesh sieve .

05 Chill the soup for several hours until cold .

06 Add the fresh carrot juice then season with the lime juice .

07 Take one of the carrots that were set aside and use mandolin or peeler to make very thin lengthwise shavings . Store shavings in ice water . When ready to serve , drain the water and pat dry .

08 Dice the remaining carrots into ½ ” x ½ ” pieces . Heat the remaining olive oil in a small saute pan and toss in carrots . Gently cook until tender , about 7 mins . Season with a squeeze of lime and refrigerate .

09 For whipped cream : In a large bowl , whip the cream to medium peaks then add in the chopped cilantro leaves and lime zest . Season the cream with salt and pepper to taste , store in refrigerator .

10 For shrimp : In a medium sauté pan , bring the olive oil to medium heat . Toss in the garlic and then cook the shrimp for about 2 mins on each side or until they are fully cooked . Season with chili flake and salt , store in refrigerator .

11 To serve : Arrange carrot shavings , cooked carrot , shrimp , cilantro leaves , lime zest and dots of whipped cream over soup in a serving bowl .

12 CULINARY COLLECTION FROM VINE TO DINE 1 3