Curry Carrot Soup with Candied Double Smoked Bacon Garnish

Recette fournie par: The Kilted Chef Alain Bosse

Ingredients

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 on chunks
  2 bay leaves
1 Tbsp  Dijon
1 cup  white wine
1 Tbsp  coarse sea salt
1 Tbsp pepper
2 Tbsp  curry powder
4 cup  vegetable stock
  Water (just to cover vegetables)
2 cups 35% cream

 

Candied Double Smoked Bacon

2 oz. minced red onions
1 pound bacon
1/4 cup  maple syrup

 

Directions

Curry Carrot Soup

  1. In a medium size pot melt the butter and sauté the onions and celery for 3 to 4 minutes; deglaze with white wine.
  2. Add the carrots, vegetable stock, bay leafs, Dijon, salt, pepper, curry powder and add water to cover vegetables.
  3. Bring to a boil; then simmer all ingredients till soft. Approximately 45 minutes.
  4. Remove 2 bay leafs.
  5. Puree in a blender till smooth consistency and finish with the cream.

Candied Double Smoked Bacon

  1. 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.
  2. Place the cooked lardon on paper towel to absorb the grease, wipe your pan dry then bring the bacon back to the pan.
  3. 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.
  4. Let cool on parchment paper. Use as a garnish for the soup.

Right Some Good Culinary Director, The Kilted Chef Alain Bosse. Serves up 8.