carrot velouté with quenelle of fresh chèvre

stats:

yield: makes 8 cups

what you need:

soup
1 tablespoon unsalted butter
1/4 cup diced spring onions
1 pound young orange carrots, diced
3/4 cup fresh orange juice
1 cup carrot juice (reduced from 2 cups)
1/2 teaspoon ground cumin
1 teaspoon kosher salt (and as needed)
2 cups water (and as needed)

garnish
8 ounces goat cheese, room temperature
fresh chervil leaves (as needed)
fresh coriander flowers (as needed) Read the rest of this entry »