Cream of Carrot, Truffle , amd Ginger soup
Ingridients
| 8-10 carrots |
| 1 knob fresh ginger roots, squeezed |
| 1 quart chicken broth |
| 1/2 cup heavy cream or creme fraiche |
| Salt and white pepper, to taste |
| 1 ounce grated truffle , plus slivers to garnish |
Method
Peel the carrots, slice them in 1-inch lengths and cook uncovered in salted water or broth until soft. Blend, adding the fresh ginger juice (squeezed through a garlic press or chopped very fine) and add the cream. Stir in the grated truffles. Salt, pepper and reheat gently if necessary or serve chilled, decorated with a swirl of cream and a truffle sliver.
