As a starter, main course or simple snack, the soup is always comforting in winter. Two tasty recipes with Chef Rakesh Munoruth from Château Mon Désir in Balaclava.
Carrots cappuccino, with orange and coriander
1 tbsp. oil • 500 g sliced carrots • 200 g coarsely chopped onions • 2 medium oranges (pressed, keep grated rind) • 750 ml vegetable or chicken broth • 2 tbsp. to s. chopped coriander • 200 ml milk • salt and pepper.
Heat the oil in a large pan, add the carrots and onion. Cover and blow up about 10 minutes, stirring occasionally. Vegetables should not color too much! Add orange zest, orange juice, the broth, coriander, salt and pepper. Bring to boil, cover and simmer over very low heat for 45 minutes. Let a little cool. Pour into a blender and make a mash. Put everything back in the pan to warm up. Emulsify the warm milk using a blender. Serve very hot with the frothed milk.
Cream of christophine soup with coconut milk & curry
2 christophines • 1 white onion • 60 cl coconut milk • 1 vegetable broth • 1 tbsp of curry powder • 1 drizzle of olive oil • salt and pepper.
Chop the onion then browning in a pan with a drizzle of olive oil. Peel the christophines, cut them in half, remove the heart then cut them into pieces. Add them to the onion. Wet with water at height, add the vegetable broth and curry and cook for 35 minutes. Mix everything with the coconut milk and then adjust the seasoning. Taste hot.