Ingredients
- 2 lbs whole carrots
- 2-3 tablespoons Saica Extra Virgin Olive Oil
- 1 tablespoon Oakridge Seasoning Jah Love
- 2 quarts chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup Half & Half
- 3 egg yolks, whisked
- 2 cups water
- 2 cups vegetable oil, for frying
- Cattleman’s Grill Everything Bagel Seasoning, for garnish
Instructions
For the carrot soup:
- Scrub and rinse carrots before peeling. Save peels to create fried carrot garnish ribbons later.
- Season peeled carrots with olive oil and Oakridge Jah Love Seasoning and place carrots directly on a bed of hot charcoal until char marks are present.
- In a 5-quart Lodge Dutch Oven, bring the charred carrots and chicken stock and bring to a boil.
- Reduce to a simmer and cook for 20-30 minutes, or until carrots are very soft.
- Puree the soup until creamy. Set aside and keep warm.
- Place the butter in a clean 10-inch Lodge Cast Iron Skillet and cook over low heat until melted. Add the flour and cook for 3 minutes, while stirring, making a blonde roux. Deglaze the pan with the carrot soup while stirring constantly. Return all the soup to the 5-quart Lodge Dutch Oven.
- In a separate medium/small bowl, blend together half and half and egg yolks very well.
- Temper the egg yolk mixture with the hot carrot soup.
- Remove from heat, adjust seasoning if needed, and ladle into warm bowls immediately.
For the carrot ribbons:
- Blanch carrot peels in boiling water, then remove and pat dry.
- Bring 2 cups of frying oil in a 10-inch Lodge Cast Iron Skillet between 350-375℉. Fry carrot ribbons in batches until translucent in color and crispy in texture. Remove with a slotted spoon and place onto paper towel to drain any excess fat.
To serve:
- Ladle hot soup into warm bowls and garnish with a small pile of carrot ribbons and a sprinkle of Cattleman’s Grill Everything Bagel Seasoning.
The Sauce; All Things Barbecue
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