I had soup on my mind: spicy, filling, Carrot Apple Ginger Soup. And Cheese Crisps!
Off I went to Cheese Boutique, where I found some robust and colorful carrots, a couple of Granny Smith Apples, and fresh chives amongst the broad selection of herbs. I needed something for the Cheese Crisps, and it was recommended to me by certain Boutique experts to try the Swiss Sbrinz-- a beautiful substance cave-aged in Switzerland for three years before making it's way to the store. (Previous mention of the Sbrinz about a year ago).
So, shopping done, and time to get cooking!
The result was great: the gingery soup was a complimentary back-drop for the nutty flavours of the cheese crisps. Light and airy yet satisfying and just the right cheerful shade of orange for these cold, almost-summer days! I wonder if it was the carbonated ginger beer that contributed to the ultra-light texture-- it was an experiment, I've never cooked with the stuff before, but certainly would again. And you know, I'm willing to bet forgoing the crisps and just dropping handfuls of the Sbrinz on top of the soup would have tasted fantastic, too. Yum.
Here is the Recipe:
3 large carrots, peeled and cut into chunks
2 apples, peeled and cut up
clove of garlic
grated fresh ginger, to taste
3 cups broth
1/2 cup good and spicy ginger beer
1/2cup light cream
1 tbsp butter
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp curry powder
dash of nutmeg
salt and pepper
2 cups of grated cheese, such as Cheese Boutique's Swiss Sbrinz
1/4 cup of flour
2 tbsps chopped fresh chives
Roast the carrots and apples in a 400F oven until slightly browned.
Saute onions and garlic in butter, in the soup pot, on medium low heat until soft and translucent, about 15 minutes. In final few minutes add ginger and spices to bring out the flavour. Add the roasted apples and carrots, and start simmering in a pot with the broth and the ginger beer. Leave it for about 45 minutes, remove from heat, and make the crisps!
These are super easy-- just mix your ingredients together and make cookie-sized flat piles of the mixture on a parchment or foil-lined cookie sheet. Bake at 350F until golden-- about 15 minutes, generally less. Allow to cool somewhat before removing.
Then, puree the soup-- an immersion blender works best but a regular one does the trick. Add the cream, reheat, and serve with the tasty cheese crisps.