Untitled Soup Recipe
Ingredients
Sauté the carrot, green onion, garlic, and baby corn in butter in a pot. Add enough water just slightly above covering (that is, add more than it takes to cover the vegetables in water). Bring to boil then reduce to about 75-60%. Add cream or milk to return to the level before reduction and heat until simmering. Remove from heat, then put in blender. Purée until smooth (or, to preference -- I like it smooth).
Take an egg yolk (or two, you'll have to adjust depending on amount of soup -- it's mainly to add a slight touch of flavour and to add some thickening) and whisk. Add a bit of cold cream and some of the now-puréed soup to the egg and whisk. Add egg to blender and immediately blend once again. Stop blender and add spinach. Blend again (I liked the spinach to not be so totally blended this time since I like seeing the specks of green). Return to pot and heat until desired warmth, then serve.
Sautéed Modified Mirepoix Of:
100% Carrot, minced
50% Green Onion, minced
2 Cloves Garlic (Adjust as Necessary), minced
25-50% Baby Corn, minced
100% Spinach
Water
Butter
Egg Yolk
Cream or Milk
Salt, to taste
Pepper, to taste
Sauté the carrot, green onion, garlic, and baby corn in butter in a pot. Add enough water just slightly above covering (that is, add more than it takes to cover the vegetables in water). Bring to boil then reduce to about 75-60%. Add cream or milk to return to the level before reduction and heat until simmering. Remove from heat, then put in blender. Purée until smooth (or, to preference -- I like it smooth).
Take an egg yolk (or two, you'll have to adjust depending on amount of soup -- it's mainly to add a slight touch of flavour and to add some thickening) and whisk. Add a bit of cold cream and some of the now-puréed soup to the egg and whisk. Add egg to blender and immediately blend once again. Stop blender and add spinach. Blend again (I liked the spinach to not be so totally blended this time since I like seeing the specks of green). Return to pot and heat until desired warmth, then serve.
The result was a cream soup that, when I used milk, seemed light on the stomach and pleasant going down. The veggie flavours didn't overpower each other too much. It's one of those soups that could be eaten alone as a snack or paired with a sandwich -- perfect for light dinners or lunches.
While I wanted to keep the general lightness, I feel the flavour could be improved. I didn't have any spices (aside from salt and pepper) today so I didn't have much choice in the matter, but it still tasted delicious regardless. However, I'm not sure exactly what kind of spice would work for the soup. I really don't think anything strong or pungent would work well since it would probably overpower the ingredients a bit. The taste on the palate is creamy and sweet (in my opinion) and I would've wanted something to contrast with that. If not a spice, some form of grated cheese might have worked on top.
So... uh... discuss this soup, and any other recipes people made without referring to a cookbook recipe as a base.
