Wolfgang Puck BIBC1050 manual Chino Farm Carrot Ginger Soup

SMImmBlderManual_09 6/25/09 6:04 PM Page 19

Chino Farm Carrot

and Ginger Soup

Makes about 8 cups

Watercress Salad with

Barbecued Chicken Breast

An ideal luncheon dish for spring or summer.

Serves 5

INGREDIENTS

1 pound orange carrots

1 pound yellow carrots

1 pound white carrots 1/4 cup peanut oil

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1 tablespoon green onion, minced Pinch red pepper flakes

1 tablespoon salt

1/2 teaspoon freshly ground white pepper 1/2 teaspoon turmeric

INGREDIENTS

Mustard Vinaigrette:

1 tablespoon Dijon mustard

1 teaspoon finely chopped fresh tarragon

1 tablespoon sherry wine vinegar salt

freshly ground white pepper

1 cup almond or extra-virgin olive oil (or a mixture of both)

Salad:

3 small whole chicken breasts

15 cloves garlic

1/4 cup fresh Italian parsley salt

freshly ground pepper

3 tablespoons extra-virgin olive oil

3 bunches watercress

1/2 pound mushrooms such as chanterelles, porcini or shiitake

1 tablespoon honey, or to taste

8 cups vegetable stock

1 cup heavy cream

4 ounces butter Oil, for deep-frying 1/2 cup julienne ginger

METHOD

1Peel the carrots and slice thinly.

2In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.

3Remove pot from heat, add the butter and puree on Low Speed using Immersion Blender. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.

4Preheat oil to 300 degrees F.

5Deep-fry the ginger and drain on plate lined with paper towel. Ladle 1 cup of soup into heated bowls. Garnish with fried ginger. Serve immediately.

Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist

METHOD

1Prepare the vinaigrette: In a tall, narrow container, combine the mustard, tarragon, vinegar, salt and pepper. Use the Immersion Blender on Low Speed blend in the oil in a slow, steady stream. Taste carefully and correct the seasonings. Set aside.

2Preheat a grill or barbeque.

3Cut the chicken breasts in half and set aside.

4Peel the garlic, place it in a saucepan with water to cover and bring the water to a boil. Drain and slice the garlic thin. Mix the garlic with the parsley and spread it underneath the skin of the chicken. Season the chicken with freshly ground pepper and salt, then brush it with olive oil.

5Place the chicken, skin side down, on the grill and cook it for about 6 minutes on each side.

6Wash and dry the watercress and remove the tough stems. In a big bowl toss the watercress with enough vinaigrette to coat it lightly.

7Heat a large skillet and add 1 to 2 tablespoons olive oil. Sauté the mushrooms over high heat about 4 minutes and season them with salt and pepper.

PRESENTATION

Divide the watercress among 6 salad plates. Arrange the mushrooms around it. Cut each chicken breast on the diagonal into 6 slices and arrange the slices over each plate of watercress.

Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East and West (Random House, 1986)

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