1996 recipe from their L.A. restaurant and TV Food Network show. Had it at the restaurant and it's fabulous! The recipe for Crispy Fried Shallots can be found at: http://www.recipezaar.com/108334 Addendum, Oct 2008: The photo came from a recipezaar chef who made this as part of PAC 2008 ... and I agree with her comment -- this is much thicker than I remember the soup I was served at their restaurant and I would definitely have added some water or veg stock to thin it out. The consistency I remember it having was like a tomato bisque ... it would coat a spoon, but drip off over about 30 sec, leaving the spoon clean. The texture was as if 75-80% of the ingredients had been pureed and a small amount left intact for mouth feel. Feel free to adjust the liquid so your product has that consistency ...
- 14.79 ml oil
- 1 onion, peeled and diced
- 3 garlic cloves, minced
- 4.92 ml salt
- 2.46 ml pepper
- 4.92 ml brown sugar
- 7.39 ml ground cumin
- 3.69 ml ground coriander
- 453.59 g medium carrot, peeled and sliced into 1/2 inch rounds
- 118.29 ml raw white rice
- 1 bay leaf
- 946.0 ml chicken stock or 946.0 ml vegetable stock or 946.0 ml water
- Add oil to heavy Dutch oven and heat to medium low.
- Add onion and garlic, stir.
- Add salt, pepper, sugar, cumin, and coriander.
- Cook for 10-15 minutes until onions are translucent.
- Add carrots, rice, bay leaf and stock (or water).
- Cook 30 minutes or until rice is puffed up and carrots are soft enough to be crushed against the side of the pot with a wooden spoon.
- Pass through a food mill into a clean pot or use an immersion blender in the Dutch oven.
- Taste and adjust seasoning.
- Bring back to a simmer, then serve with crispy fried shallots.
This is very filling! Love the taste of cumin in the chicken carrot soup. It's like having a pureed meal in one. I'll probably add a bit water next time to make it more soupy. Thanks! Made for PAC fall 2008.