Friday, July 15, 2016


Serves up 8.

Curry Carrot Soup
2 tbsp butter
1 med size sweet onions cut in chunks
½ cup celery preferably the heart with leaves cut in chunks
5 pound peeled carrots cut in chunks
2 bay leaves
1 tbsp dijon
1 cup white wine
1 tbsp coarse sea salt
1 tbsp pepper
2 tbsp curry powder
4 cups vegetable stock
water (just to cover vegetables)
2 cups 35% cream

Candied Double Smoked Bacon
2 oz. minced red onions
1 pound bacon
¼ cup maple syrup

Curry Carrot Soup 

In a medium size pot melt the butter and sauté the onions and celery for 3 to 4 minutes; deglaze with white wine.

Add the carrots, vegetable stock, bay leafs, Dijon, salt, pepper, curry powder and add water to cover vegetables.

Bring to a boil; then simmer all ingredients till soft. Approximately 45 minutes.

Remove 2 bay leafs.

Puree in a blender till smooth consistency and finish with the cream.

Candied Double Smoked Bacon

Cut 1 pound bacon in lardon; ½ inch squares and sauté them in a frying pan on high heat; let sit till they start to brown then turn on all four sides.

Place the cooked lardon on paper towel to absorb the grease, wipe your pan dry then bring the bacon back to the pan.

Once they start to heat up again pour ¼ cup maple syrup and bring to a boil; then let reduce slowly so it coats each peace.

Let cool on parchment paper. Use as a garnish for the soup.

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