Chilled Young Carrot Soup with Clotted Cream, Pistachios, and Mint | James Beard Foundation
Clotted cream is traditionally made by gently heating raw milk and skimming off the cream that forms on the surface. Matt Jennings makes it by letting cream and buttermilk sit at room temperature for...
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Ingredients
- 1 1/2 cups pasteurized heavy cream (not ultra-pasteurized)
- 1/2 cup of buttermilk
- 3 medium carrots, peeled and cut into 1-inch rounds
- 2 1/2 cups carrot juice, divided
- 1 teaspoon unsalted butter
- 1 teaspoon honey
- Pinch curry powder
- Pinch ground coriander
- Pinch ground cumin
- 1/2 cup heavy cream
- Leaves from 2 sprigs fresh mint, divided
- Kosher salt and freshly ground white pepper to taste
- 3 tablespoons fine domestic olive oil
- 2 tablespoons toasted chopped pistachios
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