Saturday, November 24, 2012

Top Recipe - Carla Pellegrino's Carrot Soup with Turkey Meatballs

Carrot Soup with Turkey Meatballs

Carrot Soup:
5 pounds carrots, peeled and diced (large)
3 leeks, white parts only (sliced)
4 white onions (ciseler)
Bouquet Garni: thyme, bay leaves, parsely, black peppercorn
Half pound sweet butter
Salt and white pepper, to taste

2.5 pounds turkey, ground
Half cup Asiago cheese, ground
Half cup bread crumbs
2 cloves garlic, minced
2 whole eggs and 1 extra yolk
Salt and black pepper, to taste

To Make the Carrot Soup:
1.) Sweat leeks and onions for about 20 minutes in oil and butter.
2.) Add the carrots; let it sweat for another 20 minutes.
3.) Add cold water to 2 inches above the vegetables, and bring to a boil. Simmer for 45 minutes, or until the carrots are really soft.
4.) Puree in a blender, and pass through chinois.
5.) Thin it up with water if needed, and season to taste.

To Make the Meatballs:
1.) Mix all the ingredients well, and roll into 2-ounce balls. Fry in clarified butter, and place on paper towel to absorb any extra fat.
2.) Place two meatballs in a 8 inch bowl, then pour the soup over top.
3.) Serve with butter croutons.


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Ally said...

Carla's (written) version of the recipe is spot on. I always half it, and we have plenty for guests and leftovers. The only thing for the soup I don't bother with is peeling the carrots, I just wash them really well. For the meatballs, I cut it with pork if it's lean, or if I don't have any around I'll finely grate carrot and/or a bit of onion for some moisture, and for some reason I'm always compelled to add a bit of hot sauce and dry mustard to the meatball mix. Absolutely divine, and our new favorite! Give it a try, it's so satisfying on a chilly night!

Ally said...

Carla's (written) recipe is perfect. I always half the amount and have plenty for guests plus some left over. The meatballs are great, though I can't say I make them to the 'T' - I usually cut it with pork if I have it, and if not, I finely grate some carrot and/or onion into the mix, along with a bit of hot sauce and dry mustard. Guess I can't leave well enough alone. This is our new favorite go to dinner. It's easy, delicious, and super satisfying on a chilly night. Give it a shot!