Carrot Top Soup

Carrot Top Soup

Created by: Dustin Selvaggio

Do you carrot all about food waste? Use those beautiful carrot tops you're throwing away by blending them into an elegant carrot top soup.

Ingredients

  • 1.47 Kg (1 1/2 quarts) of Chicken Stock, or Vegetable 100%
  • 500 g (1 pint) of Potato, Mash (leftover) 34.01%
  • 476 g (1/2 cup) of Heavy Cream 32.38%
  • 300 g (5 cups) of Carrot Tops, blanched and chopped 20.41%
  • 170 g (1 1/2 cups) of Diced Onion (scraps) 11.56%
  • 118 g (1/2 cup) of White Wine 8.03%
  • 60 g (1/4 cup) of Garlic (trimmings or scraps) 4.08%
  • 6 g (1) tablespoon of Onion Powder .41%
  • 6 g (1 tablespoon) of Ground Coriander .41%
  • 1 spoonful of butter

Directions

  1. On WIH400 Induction Range, cook onions and garlic in butter until they begin to brown.
  2. Add white wine and cook until almost dry.
  3. Add seasonings, chicken stock, potato, and cream. Bring to a simmer.
  4. When potato is soft, add chopped carrot tops and cook for an additional minute.
  5. Blend (with WSB40 Immersion Blender or MX1200XTX X-Prep Blender) until smooth. Strain and adjust seasoning if needed.

Waring Solutions

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