Carrot Soup with Black Garlic and Feta

9 Nov

I have a million photos of food from Italy. It was such an amazing, inspiring trip. If you are at all interested in food and wine, head to the Terra Madre conference in 2014. Book it now. Just go.

Carpaccio, pizza, fried artichokes, fresh green olive oil, gnocchi, spicy  goat stew and cheese cheese cheese!

I will tide you over with an appetizer, I mean a  primi, until I get these essays done am able to try out and share some true Italian  recipes.

Until then, why not start off with a delicious soup?

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This soup was easy to make, and perfect for a cold fall day. I finally tested out that black garlic I picked up on Granville Island in Vancouver, which was exciting indeed!

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Black Garlic is essentially fermented, caramelized garlic. It looks just like regular garlic, but the cloves are jet black, sweet and sticky. The flavour is phenomenal.

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I topped the soup with a drizzle of black truffle oil, a generous amount of feta cheese and arugula.

Perfetto!

Carrot Soup with Black Garlic and Feta

  • 10 fresh carrots (approx)
  • 1 large white onion
  • 1 cup dry white wine
  • 3 cups vegetable stock (or chicken)
  • 5 cloves black garlic (or half a head)
  • 1 tsp turmeric
  • 1 tablespoon butter
  • 1 cup feta cheese
  • truffle oil (to taste. Go slow. It is strong)
  • salt and fresh black pepper
  1. Wash and chop carrots ( I didn’t bother peeling them…nutrients are in the skin, non?) and boil them in salted water until soft
  2. Meanwhile, fry onion in butter and white wine until brown. Add the wine over time, in quarters, so that the onions brown well. Reduce heat, add turmeric an mix well with the onions.
  3. Drain the carrots, and return to large pot. Add the onions, garlic and stock. Blend well with hand blender until smooth.
  4. Season with salt and pepper and let simmer for 30 minutes (or more)
  5. Once served, add 1/2 cup of feta cheese and a drizzle of truffle oil.

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If you don’t have black garlic, not to worry. The regular stuff will work just as well, but maybe use only three cloves instead of five, unless you find vampires absolutely terrifying.

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3 Responses to “Carrot Soup with Black Garlic and Feta”

  1. Mum November 9, 2012 at 4:50 pm #

    Yummmmm!! Is there any left?? 🙂

  2. raudette November 18, 2012 at 9:52 pm #

    Sounds delicious! I’ve never tried black garlic before!

  3. vinicooksveg December 18, 2012 at 5:10 am #

    I loved the colour! Looks great and delicious!

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