Chilled Soup Of Carrots, Pink Grapefruit, Green Olives And Hazelnuts
This vibrant and refreshing carrot soup is a delightful combination of flavors and textures. Thinly sliced carrots are cooked to tenderness with aromatic herbs, then blended into a creamy concoction with a touch of milk. Served chilled, this soup is topped with juicy pink grapefruit segments, briny olives, crunchy hazelnuts, and fresh micro coriander cress, creating a balance of sweet, savory, and nutty notes in every spoonful. Finished off with a drizzle of luxurious hazelnut oil, this dish is a feast for the senses.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz carrots
- 50g/2oz butter
- 1 garlic
- 750ml/1 pint 7fl oz water
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- salt and freshly ground black pepper
- 150ml/5fl oz milk
- 2 pink grapefruit
- 1 handful green Gordal olives
- 1 handful hazelnuts
- 1 punnet fresh micro coriander cress
- 4 tbsp hazelnut oil
Instructions
- Slice the carrots as thinly as possible, using a mandoline.
- Heat a large pan until hot, then add the butter, sliced carrots and garlic and gently cook over a medium heat for 2-3 minutes.
- Add the water, thyme and rosemary and season with salt and freshly ground black pepper. Bring to a simmer, then cover with a lid and cook for 5-6 minutes, or until the carrots are tender.
- Remove the pan from the heat and stir in the milk. Allow to cool slightly, then transfer the mixture to a blender and blend until smooth. Place into the fridge to chill for at least 30 minutes.
- To serve, divide the soup among four serving bowls. Arrange the grapefruit segments, olives, nuts and coriander cress on top of the soup, then drizzle over the hazelnut oil.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4
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