Cold Carrot Soup
Recipe for an intensely flavored cold carrot soup, using a technique from Dr. Nathan Myhrvold's Modernist Cuisine.
- Servings: 12
Source: Herbivoracious
Ingredients
- pounds sweet, delicious carrots, trimmed, peeled and cut into 1/2" coins
- tablespoons extra virgin olive oil
- Kosher salt
- extra virgin olive oil
- pomegranate molasses
- dukkah
- small, thin rings of shallot briefly pickled in hot sherry vinegar
- micro-cilantro, or regular cilantro leaves chiffonade
- Maldon salt