caramelized carrot soup + carrot foam

from Modernist Cuisine at Home

this is a combination of a recipe from Nathan Mhyrvold and Maxime Bilet’s Modernist Cuisine at Home with one of their techniques for making a foam out of liquids. it has a nice contrast of fresh, cold carrot juice and warm/hot soup.

caramelized carrot soup

servings: 6

time: 40 minutes = 20 minutes preparation + 20 minutes waiting

gear: pressure cooker

weight, ingredient, scaling

500 grams, carrots, 100%

113 grams, unsalted butter, 22.6%

30 grams, water, 6%

5 grams, salt, 1%

2.5 grams, baking soda, 0.5%

635 grams, carrot juice, 127%

40 grams, carotene butter (or more unsalted butter!), 8%

salt, to taste

steps

1. peel and core the carrots
2. melt the first butter part at the bottom of the open pressure cooker
3. throw the carrots into the pressure cooker along with the water and the baking soda; stir together gently
4. pressure cook at 1 bar/15 psi for 20 minutes and then depressurize the cooker
5. puree the cooked carrots and pass the puree through a sieve
6. boil the carrot juice and strain through a sieve
7. combine the pureed carrots with the carrot juice; thin with water if you want
8. throw in the last bit of butter and blend
9. season with salt and serve

(carrot) juice foam

servings: depends on how much you like foam. let’s say 6 for consistency. (makes 200 grams = 87.5% of a cup)

time: ~4 hours = 10 minutes preparation + 4 hours waiting in fridge for the gelatin to set

gear: whipping siphon

weight, ingredient, scaling

200 grams, (carrot) juice, 100%

2.4 grams, powdered gelatin, 22.6%

lime juice + sugar + salt, to taste

steps

1. place 50 grams/50 milliliters/ 1/4 of a cup of the juice on a small pan
2. sprinkle the gelatin over it — wait for one minute for the gelatin to absorb the juice
3. warm it up and stir it until the gelatin grains have melted completely
4. add the rest of the juice
5. put the mixture into the siphon
6. charge siphon with two nitrous oxide cartridges and shake it
7. put in fridge for 4 hours — I try to put the siphon upside down so that the liquid is close to the valve
8. remove from the fridge (or go into the fridge), shake it and foam!

carrots have an awesome color

one day this image will smell like heaven

when you though it couldn’t get any smoother

foam!

however, make sure to put on the foam close to consumption — the warmth of the soup will dissolve the gelatin and collapse the foam if left for a while