Carrot Soup with Fried Radicchio
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4
Ingredients
- Butter – 1/4 cup
- Carrots – 4, peeled & chopped
- Red Onion – 3/4 cup, chopped
- Garlic cloves – 2, chopped
- Marjoram – 1/2 tsp, chopped
- Fennel Seeds – 1/4 tsp
- Chicken Broth (or water or other stock) – 5 cups (or more)
- For the Radicchio
- Radicchio – 1 head
- All purpose flour or rice flour – 1 cup
- Beer or sparkling water – 1 cup
- Egg – 1, separated
- Oil – for frying
- Salt & Pepper – to taste
Instructions
- Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, garlic, 1/2 teaspoon marjoram and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Working in batches, purée soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
- Bring soup to simmer. Ladle into bowls. Sprinkle with additional chopped marjoram.
For the Radicchio
Preparation
- Cut the radicchio into thin wedges. Prepare a thin batter with the beer (or sparkling water), flour, yolk, salt and pepper. Whip the egg white to soft peaks and fold it into the batter. Dredge the radicchio in the batter, fry it until crisp golden brown, drain it well on absorbent paper, and serve it hot.
- The wine? A crisp dry white.
Notes
- Not Included in the Box: butter, fennel seeds, broth, flour or rice flour, beer or sparkling water, oil, salt, and pepper
- Chefs Tip: If you don’t have beer or sparkling water, mix 1 TBS of baking powder into the flour for the batter. It will keep your batter light and crispy!
- If you have left over ginger root or fennel bulb from previous weeks’ boxes, add a little to the soup along with the other vegetables. Marvelous!