We tried, but guess what: You can’t cuddle up with a sandwich.
Now that fall has finally hit, get slurpy with a bowl of spicy, deceptively rich carrot and chili-spiked soup from Saxon + Parole’s Brad Farmerie.
If you’re scared to make the fluffy goodness from scratch, stop by the days-old restaurant and ask for some. Also worth the trip: gin and house-made tonics, mushroom mousse with whiskey and truffle jam on toast, and whole-roasted Parmesan- and panko-stuffed branzino. Cheater.
Carrot Cardamom Soup with Aleppo Marshmallow and Pumpkin Seed Oil
For the soup
1¼ tsp. honey
1 can (480 ml) coconut milk
3½ c. hot water
Juice of ½ lemon
2 green cardamom pods
½ of a fist-size white onion, peeled and sliced
2 cloves garlic, sliced
1 thumb ginger, peeled and finely minced (using a microplane is best)
2 oz. unsalted butter (or olive oil)
1⅔ lb. carrots, peeled and sliced
1. Combine liquids (honey, coconut milk, water, lemon juice) and set aside.
2. Combine cardamom, onion, garlic, ginger, and butter in a pot and place over low heat. Sweat until everything is soft and translucent.
3. Add carrots and turn heat to high. Cook 2-3 minutes, stirring, and then add liquids.
4. Bring to a boil, and then reduce heat to a simmer. Cook until carrots are soft, about 30 minutes. Remove the cardamom pods.
5. Puree soup in a food processor until smooth. Add salt to taste.
For the Aleppo marshmallow
3 egg whites
1 1/8 c. sugar
1½ tsp. Aleppo (Syrian dried chili flakes)
4 sheets of gelatin, soaked in cold water
1. Heat a pot of water on high until it comes to a simmer.
2. Put egg whites, sugar, and chili flakes in the bowl of an electric mixer and place the bowl over simmering water. Stir to melt sugar into egg whites. Remove from heat.
3. Separately, squeeze excess water out of gelatin sheets and place them in a small mixing bowl. Put that bowl over the warm water until the gelatin liquefies. Set aside.
4. Place the bowl with the egg whites into the electric mixer fitted with the whisk attachment. Whisk on high until stiff peaks form.
5. Slow speed to medium and pour in melted gelatin. Whisk until incorporated.
6. Pour mixture onto a half-size sheet pan that’s been lightly oiled and dusted well with cornstarch.
7. Sift more cornstarch over the top.
8. Refrigerate until firm, about 2 hours. Cut into desired size and shape.
Herb oil or pumpkin seed oil
Toasted pumpkin seeds
Picked cilantro (optional)
1. Reheat soup if needed and portion into bowls or teacups.
2. Place a marshmallow in the center of each serving and toast (use a blowtorch or oven broiler).
3. Drizzle oil, sprinkle flakes and seeds, and garnish with cilantro.
Saxon + Parole, 316 Bowery, at Bleecker Street (212-254-0350 or saxonandparole.com).
Photo: Courtesy of Saxon + Parole
|Fall’s harvest yields great eats. Celebrate the season with a bumper crop of recipe and entertaining ideas.|