Carrot Soup with Orange-Infused Olive Oil and Prosciutto Chips | CUESA

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Returns March 11, 2021 | SF

Carrot Soup with Orange-Infused Olive Oil and Prosciutto Chips

Source:

Georgeanne Brennan, cookbook author.

Carrots and oranges have a natural affinity, so the finishing of this soup with an orange-infused olive oil creates a soup that is elegant and subtle.

Serves 4 to 6

INGREDIENTS

1 teaspoon extra-virgin olive oil
2 tablespoons shallots, minced
1 pound carrots, peeled and cut into 1-inch pieces
2 cups non-fat chicken broth
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon orange-infused extra-virgin olive oil
2 ounces thin-sliced prosciutto cut into ¼-inch strips

PREPARATION

  1. Preheat the over to 325 degrees Fahrenheit. Cut the pork into 2-inch pieces. Dry the pieces well and season with coarse sea salt and pepper. Using a Dutch oven, add the lard and render it over low heat. You should have enough fat to cover the bottom of the pan about one-quarter inch deep.

  2. When the fat has melted, increase the heat, and add a few pieces at a time; brown the meat on all sides. Once the pieces are brown, remove them and place in a bowl to the side for later use.
  3. To the fat in the Dutch oven, add the onions, leeks, and carrots. Sauté for a few minutes until the onion edges start to brown.
  4. Pour in the red wine and scrape the bits clinging to the bottom of the Dutch oven. Return the meat and the juices that have collected in the bowl to the Dutch oven, then stir in the rosemary.
  5. Cover the Dutch oven and put in the oven. Cook the pork, stirring from time to time, until it is tender enough to cut with a spoon and some of the pieces are slightly ragged. This will take about 3 hours.
  6. To finish, remove the carrots, and discard them, because they have given up their flavor to the sauce. Stir in the Dijon mustard and capers, plus a little more fresh rosemary. Serve it very hot. Any leftovers make a sumptuous sauce for pasta.

 

 

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