Chilled Carrott Soup with fine herbs Mousse . . .

This intense soup from the French Laundry seems to capture the very essence of fresh carrots.





For the Soup:

3 medium carrots, peeled, trimmed, and cut into 1" rounds

2½ cups fresh carrot juice

1 tsp. butter

1 tsp. honey

Pinch curry powder

½ cup heavy cream

Salt and freshly ground white pepper


For the Mousse:

¼ cup crème frâiche

1 chive, finely chopped

1 small sprig parsley, minced

1 small sprig chervil, minced

1 small sprig tarragon, minced



1. For the soup: Put carrots, 1¼ cups of the carrot juice, butter, honey, and curry into a medium pot and bring to a simmer over medium heat. Reduce heat to medium-low and simmer until liquid has evaporated and carrots are very soft, about 1 hour. Add cream, increase heat to medium, and simmer for 3 minutes.


2. Purée carrot mixture and remaining 1¼ cups carrot juice in the jar of a blender. Pass soup through a fine sieve into a medium bowl and season to taste with salt and pepper. Cover and refrigerate until chilled.


3. For the mousse: Whisk crème frâiche in a medium bowl until stiff peaks form. Fold in chives, parsley, chervil, and tarragon.



4. Divide soup between 4 chilled soup bowls and place a spoonful of mousse in center of each bowl on top of soup