Dec 102012
 

For one of my grad school classes, we had to plan and execute the food service of an NYU event from start to finish.  My group catered the holiday party for the nutrition department, and I’ve gotta say I’m pretty impressed with what we came up with.  Among the spread were fig-tallegio grilled cheese, buckwheat flatbread with hummus and caramelized onion, cumin and chive deviled eggs, and NYU colored rainbow cookies.  Possibly the most interesting item were these Carrot-Cardamom Soup Shooters, which were topped with a homemade aleppo pepper marshmallow, a few pumpkin seeds, and a cilantro leaf.  Pretty fancy huh?  


Although I like to try to keep the recipes on this site pretty simple, once in a while I like to share something a little more challenging and outside of the tush cook box.  This soup is also completely vegan (although the marshmallow is not due to the egg whites) and although it tastes creamy, the creaminess comes from coconut milk rather than cream.  I’m not sure I’d want to eat this as a whole bowl of this soup, but it was really interesting and tasty as a mini shooter.  Plus, it’s one of few holiday appetizers that won’t leave you feeling totally stuffed!


Check out the spread at our event below.  So tasty!  



Carrot Cardamom Soup with Aleppo Marshmallow, Pumpkin Seed Oil, and Cilantro
recipe from Saxon + Parole
Serves eight (one cup each)


For the soup
1 tsp. honey
1 can (480 ml) coconut milk
3½ c. hot water
Juice of ½ lemon
2 green cardamom pods
½ of a fist-size white onion, peeled and sliced
2 cloves garlic, sliced
1 thumb ginger, peeled and finely minced (using a microplane is best)
2 oz. unsalted butter (or olive oil)
1⅔ lb. carrots, peeled and sliced
Salt to taste


1. Combine liquids (honey, coconut milk, water, lemon juice) and set aside.

2. Combine cardamom, onion, garlic, ginger, and butter in a pot and place over low heat. Sweat until everything is soft and translucent.

3. Add carrots and turn heat to high. Cook 2-3 minutes, stirring, and then add liquids.

4. Bring to a boil, and then reduce heat to a simmer. Cook until carrots are soft, about 30 minutes. Remove the cardamom pods.

5. Puree soup in a food processor until smooth. Add salt to taste.

For the Aleppo marshmallow (this can be omitted, but it was fun and fancy so I’m sharing the recipe!)


1 1/8 c. sugar
1½ tsp. Aleppo (Syrian dried chili flakes)
4 sheets of gelatin, soaked in cold water
Cornstarch

1. Heat a pot of water on high until it comes to a simmer.

2. Put egg white, sugar, and chili flakes in the bowl of an electric mixer and place the bowl over simmering water. Stir to melt sugar into egg whites. Remove from heat.

3. Separately, squeeze excess water out of gelatin sheets and place them in a small mixing bowl. Put that bowl over the warm water until the gelatin liquefies. Set aside.

4. Place the bowl with the egg whites into the electric mixer fitted with the whisk attachment. Whisk on high until stiff peaks form.

5. Slow speed to medium and pour in melted gelatin. Whisk until incorporated.

6. Pour mixture onto a half-size sheet pan that’s been lightly oiled and dusted well with cornstarch.

7. Sift more cornstarch over the top.

8. Refrigerate until firm, about 2 hours. Cut into desired size and shape.


To serve
Herb oil or pumpkin seed oil
Chili flakes
Toasted pumpkin seeds
Cilantro Leaves

1. Reheat soup if needed and portion into shot glasses
2. Place a marshmallow in the center of each serving 
3. Drizzle oil, sprinkle flakes and seeds, and garnish with cilantro.

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