When Culinary Institute of America-trained chef Chelsea Bruce opened her new North Fork Chai Co. cafe in the small town of Newcastle this spring, cooking classes were among her long-range plans. During the dozen years she helmed the kitchen at the nearby Newcastle Produce market and deli, Bruce taught classes for everything from scones and cupcakes to soups, like this Spring Carrot Soup, which can be enjoyed at home or packed into a picnic thermos.
Spring Carrot Soup
Makes about 4 quarts
Ingredients:
2 yellow onions, diced
2 tablespoons extra-virgin olive oil
4 pounds carrots, peeled, diced
3 quarts chicken broth
1 cup heavy cream
4 tablespoons honey
1 tablespoon cumin
Garnish options: micro greens, dukkah, creme fraiche
Directions:
In a large soup pot set over medium heat, saute the onions in olive oil until translucent, 5 to 7 minutes. Add chicken broth and carrots. Bring to a simmer, lower heat and simmer for 45 minutes, or until the carrots are soft.
Let cool slightly, then puree the mixture in batches in a blender until smooth. (Use a kitchen towel to hold the lid on and prevent spatters.)
Return soup to the pot and bring back to a simmer. Add the cream, honey and cumin. Simmer for about 5 minutes to meld flavors. To serve, ladle into soup bowls and top with micro greens, dukkah, or creme fraiche.
— Courtesy Chelsea Bruce, North Fork Chai Co.