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| CHILLED BURGUNDY CARROT SOUP WITH CELERY, BELGIAN ENDIVE AND |
| CHILLED BURGUNDY CARROT SOUP WITH CELERY, BELGIAN ENDIVE AND BABY GOLDEN |
| Time: 20 minutes, plus 1 hour's chilling |
| 15 burgundy or other fresh, sweet carrots, peeled and juiced, or 4 cups fresh carrot juice |
| 1 tablespoon fresh lemon juice |
| Fleur de sel and ground black pepper |
| 1 burgundy or other sweet carrot, peeled and sliced into paper-thin disks |
| 1 stalk celery, peeled and thinly sliced diagonally |
| 2 leaves Belgian endive, julienne |
| 1 baby golden beet, peeled and thinly sliced |
| 1/2 cup frisée lettuce leaves |
| 4 tablespoons cold-pressed extra virgin olive oil |
| 1/2 teaspoon fresh thyme leaves |
| 1 teaspoon fresh lime juice |
| 1/4 teaspoon crushed coriander seed |
| 4 teaspoons micro arugula or other spicy sprouts, or chiffonade of arugula leaves. |
| 1. Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate |
| until chilled, about 1 hour. |
| 2. In a medium bowl, combine sliced carrot, celery, endive, beet and lettuce. Toss to mix. Add 3 |
| tablespoons olive oil, thyme, lime juice and coriander. Toss until thoroughly mixed. Season to |
| taste with salt and pepper. |
| 3. Arrange high mounds of salad in four shallow soup bowls. Ladle carrot juice around salad. |
| Drizzle remaining 1 tablespoon olive oil in bowls, and sprinkle with pepper. Garnish with sprouts, |
| and serve. Yield: 4 servings. |
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Barrington
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