Three Ginger Soup
Three Ginger Soup is a French restaurant recipe that builds a tomato and orange soup around ginger in three different forms. Dried powder gives background warmth, grated fresh root adds a sharp bite, and chopped stem ginger in syrup is stirred in after blending, so you find sweet pieces in each spoonful. It comes from Restaurant la Cascade in the Languedoc, and it needs only one pot and a blender.
Instructions
Peel and chop the onions. Warm the olive oil in a large pot and fry the onions gently until soft, without letting them take on any brown color.
Peel and chop the carrot.
Add the carrot to the pot with the orange juice, tomato juice, dried ginger, grated fresh ginger, parsley, salt, thyme and bay leaf. Keep the stem ginger aside for now.
Simmer everything together for 40 minutes, until the carrot is completely soft.
Finely chop the stem ginger. Remove the thyme sprig and bay leaf, then liquidize the soup until smooth.
Stir in 3 teaspoons of the finely chopped stem ginger. Reheat the soup, taste it and adjust the seasoning, then serve.
Make it personal.
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