1/2 C. Dice onion
4 C. Dice carrots
1T. Olive oil
4 C. Chicken stock ( or vegetable)
1/2 C. Cream
2 T. Honey
1 T. Ground cumin
2 oz. Goat cheese
1 sachet bag (cheese cloth) of cilantro, cumin seed, bay leaf, and peppercorns
Heat oil and butter and sauté onions until translucent, about 8 minutes.
Add the carrots and dried cumin. Stir to combine. Add 3 cups stock and sachet bag. Cook 30-40 minutes.
While soup is cooking, warm 1/4 cup cream and all goat cheese in a separate pot.
When soup is done, puree with stick blender. Add other 1/4 cup cream, honey, salt and pepper to taste. Adjust consistency with additional stock.
Use goat cheese cream as garnish when serving. Serves 4.
September 29, 2009
Just saw this in a local food blog…Since it is nearly soup time, I thought I’d share:
“The fund-raiser for Queen Anne’s Sacred Heart Shelter is a recipe collection from some of the best restaurants and most accomplished chefs around town. Canlis takes a bow with a parsnip veloute; Tilth offered up a broccoli-cheese soup made with aged Grafton cheddar; Ethan Stowell chips in his Mediterranean mussels and chickpeas; Le Pichet shares its famous onion soup; Tamara Murphy cooks up sweet pepper soup, highlighting “the glamour girls of the garden.” The well-known stars are joined by neighborhood favorites such as The Continental and its avgolemono.”