Author: From Modernist Cuisine at Home by Nathan Myhrvold with Maxine Bilet
Serves: 6
Carrot cores, rich in calcium, can add a bitter taste and unpleasant texture to this delicate soup, so remove them.
Ingredients
5 cups carrots, peeled
½ cup unsalted butter
⅛ cup water
1¼ tsp salt
⅜ tsp baking soda
2½ cups fresh carrot juice
3½ Tbsp carotene butter (recipe below) or unsalted butter
Instructions
Core the carrots by quartering them lengthwise and slicing away any tough or fibrous cores. Cut the cored carrots into 2˝ long pieces.
Melt the butter in the base of a pressure cooker over medium heat.
Combine the water, salt & baking soda and stir to combine. Add with the carrots to the melted butter. Pressure-cook at a gauge pressure of 1 bar/15 psi for 20 minutes, starting the timing when full pressure is reached.
Depressurize the cooker quickly by running tepid water over the rim.
Blend the mixture to a smooth puree. Pass through a fine sieve into a pot.
Bring the carrot juice to a boil in a separate pot, and then strain through a fine sieve. Stir into the carrot puree. Add water if necessary to thin the soup to the desired consistency.
Blend the carotene butter into the soup by using an immersion blender until the butter has just melted. Add salt to taste and serve warm.
Recipe by Bistro OneSix at https://bistroonesix.com/the-silkies-carrot-soup-ever/