Cookbook:Three Ginger Soup

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

This recipe was found at Restaurant la Cascade[1] in the Languedoc region of France.

• 2 Tbsp olive oil
• 150 g peeled and chopped onion
• 3 tsp finely grated fresh ginger root, divided
• 1 large carrot, peeled and chopped
• 1 L fresh, unsweetened orange juice
• 1 L fresh tomato juice
• 1 tsp dried ginger powder
• 1 tsp chopped parsley
• 1 sprig thyme
• 1 bay leaf
• 3 tsp minced stem ginger in syrup
• 1 tsp salt

1. Heat the olive oil in a pot over medium heat. Add the onions with 1 tsp grated ginger root, and sauté, stirring, until translucent but not browned.
2. Add the carrot, and sweat for another few minutes.
3. Add the orange and tomato juices, 1 tsp grated ginger root, the ginger powder, parsley, thyme, and bay leaf.
4. Bring to a boil, then simmer for 40 minutes.
5. Remove from the heat, and stir in the remaining 1 tsp grated ginger root along with the syruped stem ginger.
6. Purée the mixture until smooth using a full-size or immersion blender.
7. Season with salt, taste, and adjust the seasoning as needed.