Carrot Pomegranate Soup with Lentil Salad Garnish
By Executive Chef Michael Rubion,
Napa Valley Grille, San Diego, CA

Serves 8

Soup Ingredients:
2 oz. Olive Oil
2 medium Onions (chopped)
1 lg. Russet Potato
2.5 lbs. Carrots (peeled and chopped)
4 Cloves Garlic (sliced)
1 pt. White Wine
1.5 qt. Vegetable Stock
1 pt. Heavy Cream
1 cup Pomegranate Juice

Lentil Salad Garnish Ingredients:
8 oz. Green or brown lentils
2 ea. Pomegranate (seeds only)
1 ea. Lemon (juice only)
2 oz. Olive Oil
1 lg. Carrot
3 oz. White Wine Vinegar (not distilled)
3 oz. Water
2 tbls. Sugar
2 tspn. Salt

Soup Procedures:
1. In a small sauce pan reduce the pomegranate juice by half. Set aside.

2. In a large soup pot over medium heat, add olive oil with the onions, potato, and carrots. Cook until the vegetables begin to soften. Add garlic and continue to cook until it becomes fragrant. (be careful not to burn because garlic tends to get bitter when it turns brown)

3. Add white wine and let the liquid reduce by half.

4. Add vegetable stock and cook on medium low heat until vegetable can be mashed.

5. Add cream. Cook for another 10 minutes. Season with salt and preferably white pepper, but black pepper will work just as well.

6. Add the reserved pomegranate juice.

7. Let the soup cool down to room temperature.

8. In a blender, puree the mixture in batches and strain to desired consistency. If the soup is too thick, add more vegetable stock.

Lentil Salad Procedures:
1. In a medium sauce pan, bring pint of water with 3 tablespoons of salt to a boil. Add lentils and turn down the heat to medium low. Let cook until lentils are soft.

2. Discard any remaining liquid and cool down lentils quickly so they do not overcook.

Pickled Carrots Procedures:
1. Dice carrots as close to the size of the pomegranate seeds that you can.

2. In a small sauce pan add vinegar, water, sugar, and salt. Bring to a boil.

3. Add carrots and turn down to medium to low heat. Cook until al dente.

4. Discard liquid and cool down carrots.

In a bowl, toss pickled carrots, cooked lentils, and pomegranate seeds with the lemon juice and oil. Add salt and pepper if needed.

In a shallow bowl, add a scoop of the lentil salad. At the table, in a gravy boat or coffee urn, pour the warmed soup around the lentil salad trying to keep it intact.


Napa Valley Grille
502 Horton Plaza
San Diego, CA 92101
Phone: 619.238.5440
Fax: 619.238.9591

Other Related Links:
Armenian Pomegranate Wine, Vodka and Liqueur
By George Brozowski

Pomegranate History and Folklore
By Shaheen Perveen

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