Ciao Aug/Sep 2017 Digital Digital_CIAO_AugSep2017 | Page 17
inthekitchen
Chilled Peach and
Roasted Carrot Soup
This refreshing summer soup is
served in the French style, with
dressed arugula. Swap cream for
pistachio milk to make the soup
vegan.
INGREDIENTS
2 large carrots, peeled and diced
2 large onions, peeled and diced
1 cup frozen peaches
4 cups cream
1 Tbsp parsley oil or lemon oil (or
infused oil of your choosing)
salt and pepper, to taste
arugula, for garnish
3. Strain and reserve in fridge until
chilled. Season with salt and pepper
to taste.
4. To plate, garnish each bowl with
a little bit of arugula (as desired)
tossed in parsley oil. Pour approx. 1
cup of chilled soup into each bowl.
Add remaining oil to the top. INGREDIENTS
Yield 4 servings METHOD
METHOD
1. Preheat oven to 450ºF.
2. On an oiled pan, roast the
carrots, onions, and peaches for 15
mins or until tender. Transfer to a
blender and blitz on high. Slowly
add cream to thin the soup.
Carrot Fries
This signature has been on Era’s
menu since day one. Malty beer
batter brings out carrots’ inherent
sweetness.
2 large carrots
1 bottle beer of your choice
1/2 cup flour
1 egg
1 cup canola oil
Salt and pepper to taste
Water, as needed
1. Peel and slice the carrots into
sticks, roughly 3 inches long, 1/2
inch thick. Set aside.
2. To make batter, mix the flour,
salt and pepper, beer, and egg
together in a large bowl. Thin the
batter with water until desired
consistency is reached.
3. Heat canola oil in a shallow pot.
Proceed to dip carrots into the
batter and fry in the oil until crisp.
Remove with a slotted spoon and
season to taste.
Yield 2 servings
COMING FALL 2017
McGillivray Location
Wholesale
Coffee
Roasting
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Shop
WWW.DELUCA.CA
Retail
Market
Prepared
Foods
@delucaswpg
ciao! /aug/sep / two thousand seventeen
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