Recipe: Chilled Carrot Soup With Clotted Cream, Pistachios, and Mint
jbfauthor
jbfauthorJuly 27, 2010
Laced with fragrant spices, olive oil, and mint, this puréed carrot soup from chef Matt Jennings is packed with flavor. Jennings finishes the dish with a quenelle of clotted cream, which you can make ahead of time by letting a mixture of cream and buttermilk thicken at room temperature. (If you can't do that step beforehand, just grab an imported jar from Whole Foods or Dean and Deluca.)
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