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.
© 2012 CARLA PELLEGRINO
Posted on AllTopChef.com