Bubble bath carrot soup with white goat cheese suds - Dallas News | myFOXdfw.com

Bubble bath carrot soup with white goat cheese suds

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Get this recipe courtesy of Chef Domenic Chiaromonte who specializes in modern cuisine infused with molecular gastronomy.

4 servings

For Soup
- 3 T butter
- 1 lb carrots peeled, coarsely chopped
- 1 cup Yukon gold potatoes, peeled , coarsely chopped
- 1 cup red onion coarsely chopped
- 1 t minced ginger
- 1 t minced garlic
- ½ cup mirin
- ½ cup rice wine
- 3 cups of chicken stock
- 2 g xanthum gum
- salt to preference

1) In a heavy set stock pot on medium heat add butter
2) once butter melted put in onions, garlic, allow to sauté with no color
3) once onions are tender add carrots, potato and ginger
4) Cook till carrots and potato become a little tender
5) Pour in stock, mirin and ice wine.
6) allow to boil then down to low heat or simmer
7) Cook till potatoes and carrots are very tender
8) puree with an immersion blender and pure till very smooth
9) strain in to remove impurities
10) slowly Wisk in xanthum gum
11) keep warm

For goat cheese suds
- 1 cup of crumbled goat cheese
- 1 cup milk
- 2 gr lecithin


1) arrange a double boiler
2) place goat cheese and milk in top bowl
3) allow cheese to melt  in milk
4) once cheese is completely melted, strain
5) add lecithin and blend with hand blender till well incorporated
6) lift hand held blender to surface of mixture on a 30 angle to form suds
7) once suds form wait about 2 minutes for suds to settle
8) scoop suds with a spoon

- heat up soup, place in bubble bath tub dish
- top with goat cheese suds

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