Orange-Habanero Puree of Carrots, Onions and Celery

April 22, 2007 at 3:36 pm · Filed under recipes

Ingredients:

• 4 T butter
• 4 T extra virgin olive oil (EVOO)
• 10 cups carrots (about 1-1/2 pounds) – peeled and chopped
• 8 cups onions (about 2 large Texas gold or 1015) – peeled and chopped
• 5 cups celery (about 1 bunch) – chopped, including the young flowers for a fresh taste
• 8 cups chicken stock
• 1 T Kosher salt
• 2 T black pepper
• 2 large oranges – zested and completely juiced, with pulp
• 2 habanero peppers – stems removed and rinsed

Procedure:

• In a shallow saucepan, melt 3 T butter into 3 T EVOO over medium heat.
• When the butter and oil begin to sizzle a bit, slowly add the onions in one-cup portions.

Note: Do NOT sauté the onions too quickly.
This is more of a slow “sweat”, so watch your heat!

• After adding all the onions and coating well, add the salt and pepper and toss.
• Reduce the heat to low and cover for about five minutes.
• Toss and continue to sweat the onions for about another five minutes.

• Transfer the onions to a large stockpot, setting the shallow saucepan aside.
• Add the carrots and celery plus 6 cups of the chicken stock.
• Stir well and begin to heat over medium heat.

• In the shallow saucepan, melt 1 T butter into 1 T EVOO over low heat.
• Add the orange zest and 1 cup chicken stock.
• Stir.

• Put the orange juice (or entire peeled oranges) into a blender or food processor.
• Add the habanero peppers (whole, but no stems) and 1/2-cup chicken stock.
• Blend well, and add to shallow saucepan.
• Bring heat up to medium, stir, cover and bring to a slow simmer.

• Add the contents of the saucepan to the stockpot.
• Use the last 1/2-cup of chicken stock to “rinse” the saucepan.
• Stir the soup well, and bring the heat up to medium high.
• Once the soup boils, drop the heat to medium low and simmer for 30 minutes.

• Puree the soup in small batches in a blender or food processor.
• Add the puree back to the stockpot, cover and keep warm until ready to serve.

Garnish with finely shredded carrots, a dollop of sour cream and a bit of orange zest.

Makes about 24 cups; serves about 12.

(adapted from Carrot and Orange Soup, as published on cooks.com)

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