Wolfgang Puck WPIB0010C Chino Farm Carrot and Ginger Soup, Tortilla Soup, Makes about 8 cups

TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 23

Chino Farm Carrot

and Ginger Soup

Makes about 8 cups

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

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 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

Tortilla Soup

This is our version of the tortilla soups typical of the American Southwest.

Serves 6 to 8

INGREDIENTS

2 tablespoons corn oil	Garnish:
2 corn tortillas,	2 corn tortillas
cut into 1-inch squares	1 avocado
2 tablespoons fresh garlic, chopped	1 large chicken breast,
1/4 medium onion	cooked
1 small jalapeno pepper	1/2 cup grated cheddar
1 pound ripe fresh tomatoes,	cheese
peeled, seeded, and diced.	1/3 cup fresh cilantro,
(If tomatoes are out of season, use an	coarsely chopped
equal portion of canned tomatoes.)
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts double-strength chicken stock

METHOD

1In a large soup pot, heat the oil, add the tortillas and cook them over low heat until they are slightly crisp.

2Using the Immersion Blender Chopper Bowl attachment, chop the garlic, onion, corn and jalapeno pepper together and add the mixture to the tortillas. Simmer until the vegetables are tender.

3Add the tomatoes to the pot with the tomato paste and simmer the mixture for 10 minutes to bring out the flavor. Add the cumin and mix well.

4Slowly whisk in the stock, then simmer the soup until it is reduced by one third.

5Purèe the soup using the Immersion Blender until it is very smooth, then pass it through a fine strainer into a clean pot.

6Add salt, pepper and cumin to taste.

7Prepare the garnish: Preheat the oven to 350°. Cut the tortillas into julienne strips, place them on a baking sheet and bake them for 10 to 15 minutes, or until they are crisp. Peel and dice the avocado, cut the chicken into julienne strips, grate the cheese and chop the cilantro. Place each garnish in a separate bowl.

8At serving time, reheat the soup. Add the chicken and avocado to the soup and heat. Pour the soup into a warm tureen, then ladle it into hot shallow soup bowls. Garnish with the cheese, tortilla strips and chopped cilantro. Serve immediately.

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

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