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Recipe Detail Page
Carrot Consommé with Sage Goat-Cheese Custard
Holiday 2013
Serve this vivid-tasting, elegant soup in shooter glasses at the start of the meal to wake up the palate for the delights to come. If you’d rather, you could just add fried sage leaves and omit the custard. Leave the skin of the onion on to give this soup a deeper colour. You won’t need all of the soup for the shooter glasses, but it keeps for two weeks refrigerated or six months frozen. It can also be served as a first course with a scallop garnish.
Serves 4
CARROT CONSOMMÉ
12 cups (3 L) water
4 lbs (2 kg) peeled and sliced carrots
1 Spanish onion, sliced with the skin
2 ribs celery, sliced
1 head garlic, cut in half horizontally
1 stalk lemon grass, cut in 4
Salt to taste
CUSTARD
2 egg yolks
¼ cup (60 mL) whipping cream
2 tbsp (30 mL) crumbled goat cheese
2 tsp (10 mL) finely chopped sage
Salt and freshly ground pepper
1 Place water, carrots, onion, celery, garlic and lemon grass in a stockpot and bring to boil. Reduce heat to medium-low and simmer, covered, for 3 hours or until broth has a carrot-like taste. Make sage custard while soup simmers.
2 Preheat oven to 300°F (150°C).
3 Butter the sides of a 5 x 3-inch (12 x 7.5-cm) mini loaf pan and line the bottom with parchment paper.
4 Whisk egg yolks, cream, goat cheese and sage until combined. Season with salt and pepper. Pour custard into prepared pan. It should be a ¼-inch (5-mm) layer.
5 Place pan in an 8 x 8-inch (20 x 20-cm) square baking dish. Pour boiling water halfway up the sides of the loaf pan. Bake for 25 minutes or until firm. Cool.
6 Unmould from tin and cut into small squares, triangles or diamond shapes. Reserve.
7 Strain stock and then strain again. You should have about 6 cups (1.5 L) clear carrot broth.
8 Simmer broth uncovered on medium heat until reduced to 4 cups (1 L), about 15 to 20 minutes. Season with salt to taste.
9 Place soup in shooter glasses and garnish with sage custard.
Serves 4
