Prep. time: 15-20 minutes
Cooking time: About an hour
There are many kinds of goat cheese on the market. However, while some of them are fine for a cheese platter they don't all stand up to being cooked or heated (they may lose their flavor, texture, etc.)
Caprini is a good addition to cream of carrot soup. Grate it before adding it so that it melts more quickly. Ask your cheese seller for suggestions.
If the carrots are out of season and a bit bland, add 2-3 more.
- Peel the carrots, potatoes and onions; wash the leek. Chop all the vegetables separately.
- Heat a knob of butter in a large pot or Dutch oven. Sweat the leek, onion and carrot over medium heat without browning.
- Add the chicken stock, potatoes, thyme, bay leaf and a pinch of salt.
- Simmer, covered, for about 1 hour.
Preparing the taro chips for garnish
- Heat the oil in a frying pan or deep fryer.
- Meanwhile, slice the taro root using a mandolin for thin even slices. Dry them on paper towels to remove any moisture that could cause the oil to spatter.
- Fry the taro chips in the hot oil until golden. Remove with a skimmer and drain on paper towels. Set aside.
- Five to ten minutes before the soup is cooked, add the goat cheese.
- Purée everything in a food processor.
- Transfer the soup to a double boiler and add the cream. Correct the seasoning and keep hot until serving.
- Ladle the soup into bowls.
- Drizzle with cream.
- Garnish with a taro chip and a few drops of oil. Serve immediately.
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