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.
Presentation:
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
hortonplaza@napavalleygrille.com
www.napavalleygrille.com
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