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Cafe Royal Carrot Soup
Recipe By : Abdelrahman Aly & Spiro Giannopoulos, Cafe Royal, Dallas
Serving Size : 1 Preparation Time :0:00
Categories : *Soups & Stews Restaurant Recipes
Amount Measure Ingredient -- Preparation Method
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20 medium carrots
chicken broth
3 medium onion -- chopped
3 whole bay leaves
2 tablespoons Canola oil
salt and pepper -- to taste
Trim and halve carrots; do not peel. Put in soup pot and add chicken broth
to cover. Bring to a boil, lower heat and simmer until the carrots are tender,
about 40 minutes.
Meanwhile, saute onions and bay leaves in oil until onion is translucent.
Reserve.
When carrots are tender, place them in a blender. Discard bay leaves; add
the onions to the blender. Puree until smooth, adding liquid from the soup pot
as needed for consistency. Season with salt and pepper to taste.
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NOTES : "The secret is the chicken stock," says Cafe Royal chef Spiro
Giannopulos, who credits the dish to his assistant, Abdelrahman Aly. "You must
use natural chicken broth. If you try to make it with cubes or canned broth, it
will taste watery."
For the chicken broth, simmer 2 chickens, a few carrots, onions and celery
ribs in water to cover until the broth is golden. Remove the chicken and save
for other use. Degrease the broth and strain before using.
The following recipes are from courses I've taken at the Disney Institute at
Walt Disney World. I have tried all these, and they are all good, with the
exception of the Oriental Dressing. Sesame oil isn't really to my liking...
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