Cream of Carrot Soup
(Crema di Carote)
Ingredients:
For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Carrot Soup:
1 and 3/4 lbs (800 grams) carrots, chopped
1 garlic clove
18 fl oz (500 ml) milk
1 and 1/2 oz (40 grams) Fontina cheese, grated
Pinch of freshly grated nutmeg
Salt and pepper
Directions:
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Put aside 14 fl oz (400 ml) of the stock for the soup.
Prepare the Carrot Soup:
Put the carrots and garlic in a saucepan.
Pour in water to cover and add a pinch of salt.
Bring to a boil over a medium heat and cook until almost all the liquid is absorbed.
Transfer to a food processor and process to a puree.
Pour the mixture back into the saucepan.
Warm the milk in another saucepan.
Stir it into the carrot puree with the stock and mix well.
Cook for 10 minutes until fairly thick.
Taste and adjust the seasoning.
Ladle the soup into individual flameproof soup plates.
Sprinkle with the Fontina cheese, nutmeg and a pinch of pepper.
Put the plates under a preheated grill to melt the cheese, then serve. Serves 4.