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Spring Farm Fresh Markets 2008

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Chantenay Carrot Soup
Chef Jonnatan Leiva of Jack Falstaff – San Francisco, CA
Adapted by

Yield: 12 Servings


  • Chantenay Carrot Soup Chef Jonnatan Leiva of Jack Falstaff – San Francisco, CA3 Tablespoons butter
  • 1 yellow onion, chopped
  • 3 cups peeled and chopped Chantenay carrots
  • 1 pint white wine
  • 1 ½ quarts vegetable or light chicken stock
  • 1 ½ pints fresh carrot juice
  • Salt and freshly ground black pepper
  • Extra virgin olive oil, for drizzling
  • Chopped chives, for garnish


In a stainless steel pot over medium heat, add butter and let melt. Add onion and carrots; sweat for about 5 minutes. Add white wine and reduce heat to low. Reduce wine by about half, then add stock. Simmer for about 20 minutes or until the carrots are fully cooked. Cool slightly, then transfer half the soup to a blender. Puree, while adding half the carrot juice, until very smooth. Repeat with remaining soup and juice. Season with salt and pepper to taste. Serve garnished with a drizzle of extra virgin olive oil, and a sprinkle of  chives.*

*Chef Leiva served this soup with an Almond-Ginger Flan.

Wine Pairing:
2003, Kellerei St. Magdalena, Südtiroler Gewürztraminer, Kleinstein, Alto Adige, Italy

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Published May 2008
  • Sustainability Tips
  • A Sustainable Kitchen
  • Daniel Eardley, 2007 New York Sustainability Award

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