Carrot, Tomato and Chipotle Soup with Smoked Salmon
CARROT, TOMATO AND CHIPOTLE SOUP WITH SMOKED SALMON
Serves 8
2 T olive oil
4 shallots, chopped
2 garlic cloves, chopped
1 ½ lb carrots, peeled and chopped
6 pear tomatoes, coarsely chopped
4 t chipotle in adobo
½ t saffron threads
16 c chicken broth
1-2 T lemon juice as needed
2 T unsalted butter
Kosher salt and white pepper
1 c sour cream
½ c cilantro
¼ c buttermilk
2 c unpeeled English cucumber, chopped
1/2 c rice vinegar
1/3 c sugar
8-12 ounces sliced smoked salmon, folded into rosettes
Sauté shallots, garlic and carrots 5 minutes. Add tomato, chipotle, stock and saffron and bring to a boil. Reduce heat and simmer about one hour, until liquid is reduced by 1/2 to about 8 cups. Puree soup in blender and return to saucepan. Stir in lemon and butter and season to taste. Mix cucumber, sugar and vinegar in small bowl, season with salt and pepper, and set aside to stand for 30 minutes. Blend sour cream, buttermilk and cilantro in food processor until smooth. Season with salt & pepper and chill. Place in a squeeze bottle.
To serve: mound cucumber salad in each bowl, top with salmon and ladle soup around cucumber. Garnish with dots of cilantro cream and use a skewer to swirl. Serve with DeLoach Chardonnay.