A Pureè of Carrot & Ginger Soup with Coriander Crème Fraiche
paired with our Monterey County Riesling
Ingredients
2 Tbsp. blended oil
12 carrots, peeled & chopped roughly
2 yellow onions, peeled & chopped roughly
3 stalks celery, chopped roughly
2 cloves of garlic, minced
3 Tbsp. fresh ginger, peeled & minced
½ cup Ledson Chardonnay
2 quarts vegetable stock (or water)
½ cup heavy cream
2 Tbsp. coriander, toasted & ground
½ cup crème fraiche
salt and pepper to taste
Directions
In a large pot over medium-high heat add the blended oil and then the garlic. Cook the garlic until golden, but do not burn. Add the remaining vegetables and cook until tender. Add the ginger and white wine and cook until the wine is nearly gone. Add the stock and bring to a boil. Add the heavy cream, reduce the heat and simmer for 20 minutes. Blend the soup using a hand-held emulsion blender until smooth. Season to taste and garnish with the crème fraiche that has been mixed with the coriander. Serves 6.
