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obesity part I


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    Obesity II - A Model that Works


    Carrot and Ginger Soup
    Chef Ann Cooper formerly of the Ross School – East Hampton, NY
    Adapted by StarChefs

    Yield: 6¼ Gallons/200 Servings (4 fluid ounces)

    Ingredients:
    • 24 pounds carrots, half roughly chopped and half juiced
    • 3 pounds onion, diced
    • 2 pounds celery, sliced
    • 6 ounces fresh ginger, chopped
    • 1½ fluid ounces sambal*
    • 1½ pints orange juice
    • 3¾ gallons vegetable stock
    • Salt and pepper, to taste
    • *Available in Asian specialty markets

    Method:
    Sweat carrot, onion, celery, and ginger over medium heat. Add vegetable stock and carrot juice and season with salt and pepper. Bring to a simmer and cook until vegetables are soft. Add sambal and orange juice and purée with an immersion blender. Check seasoning. Chill if desired.


     











       Published: February 2005

     


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