GINGER SURPRISE VELOUTE
Adding garlic “enhances” the flavor of ginger. Lentils thicken the soup, they can be replaced with potatoes, pasta, pumpkin, etc. Ginger can be grated with its skin on with a simple carrot grater. It will be even better if it is roasted: once grated, just place it in a hot pan for 2 to 3 minutes then let it cool before using it.
Carrots, coral lentils, leeks plus garlic associated with ginger for a perfumed and unforgettable velouté.
Per person :
2 carrots peeled and cut into rounds
1 tbsp coral lentils
½ tsp grated fresh ginger
1 tsp fresh cream
1 small leek, washed and finely chopped
1 tsp fat
½ tsp grated fresh ginger + 1 small clove garlic, peeled and finely minced
Salt and pepper
In a saucepan, put the carrots, lentils, ginger. Pour water up to + 1 height of water, salt and pepper, bring to the boil then cook over moderate heat for 25 min (watching that there is always enough water and if necessary add boiling water ). Meanwhile, in a saucepan, heat the fat then brown the leeks, garlic, ginger, mix then add water to the height, salt and pepper and melt gently for 15 to 20 minutes (watching that there is always enough water and if necessary add boiling water). Once the carrots are cooked, mix until you get a homogeneous texture. Adjust the salt and pepper, add the fresh cream, stir and serve with the leek fondue. Nice kitchen to all, Régine