Top Chef, Season 2
Episode 9 Recipes
Betty Fraser
Sloth: Trio Roasted Soups: Carrot Fennel, Onion, & Red Pepper with Beet
Beet Soup:
4 red bell peppers, stem and seeds removed and cut into chunks
3 large red beets, cooked
1 onion, chopped
1 celery stalk, chopped
1/4 cup olive oil
6 cups vegetable stock
1 cup apple cider (4-5% alcohol)
2 teaspoons salt plus more for seasoning
1/2 teaspoon pepper plus more for seasoning
Directions:
1. Heat oven to 425F.
2. In a medium bowl, combine bell peppers, beets, onion and celery. Add olive oil, salt and pepper and gently mix to coat vegetables.
3. Transfer vegetables and oil to a rimmed baking sheet. Roast in oven for 1 1/2 to 2 hours, stirring with a wooden spoon every half hour, until vegetables are tender and beginning to color at the edges.
4. Remove from oven and transfer vegetables and oil to a large saucepan. Add vegetable stock and cider.
5. Cook over low heat for 45 minutes to 1 hour, until vegetables are beginning to fall apart.
6. Remove from heat and let cool for 5-10 minutes. Transfer half of the soup to a food processor fitted with a metal blade. Process until smooth. Strain pureed soup into a large bowl, discarding any solids. Repeat process with remaining soup.
7. Season to taste with salt and pepper.
8. Serve warm.
Carrot Fennel Soup:
6 carrots, peeled and cut into chunks
1 celery stalk, chopped
1 onion, chopped
1 large fennel bulb, cored and chopped
1/4 cup olive oil
3 cups vegetable stock
3 cups fresh carrot juice
4 stalks fresh tarragon, chopped
juice of 2 lemons
2 teaspoons salt plus more for seasoning
1/2 teaspoon pepper plus more for seasoning
Directions:
1. Heat oven to 425F.
2. In a medium bowl, combine carrots, celery, onion and fennel. Add olive oil, salt and pepper and gently mix to coat vegetables.
3. Transfer vegetables and oil to a rimmed baking sheet. Roast in oven for 1 1/2 to 2 hours, stirring with a wooden spoon every half hour, until vegetables are tender and beginning to color at the edges.
4. Remove from oven and transfer vegetables and oil to a large saucepan. Add vegetable stock, carrot juice and tarragon.
5. Cook over low heat for 45 minutes to 1 hour, until vegetables are beginning to fall apart.
6. Remove from heat and let cool 5-10 minutes. Transfer half of the soup to a food processor fitted with a metal blade. Process until smooth. Strain pureed soup into a large bowl, discarding any solids. Repeat process with remaining soup.
7. Stir in lemon juice and season to taste with salt and pepper.
8. Serve warm.
Sweet Onion Soup:
4 sweet onions such as Maui or Vidalia, chopped
6 shiitake mushrooms, cut into large pieces
1 celery stalk, chopped
5 cloves garlic, chopped
1/4 cup olive oil
3 cups vegetable stock
1 cup heavy cream
1 cup milk
1 cup dry marsala wine
1 1/2 teaspoons salt plus more for seasoning
1/4 teaspoon pepper plus more for seasoning
Directions:
1. Heat oven to 425F.
2. In a medium bowl, combine onions, mushrooms, celery and garlic. Add olive oil, salt and pepper and gently mix to coat vegetables.
9. Transfer vegetables and oil to a rimmed baking sheet. Roast in oven for 30 minutes to 1 hour, stirring with a wooden spoon every half hour, until vegetables are tender and beginning to color at the edges.
10. Remove from oven and transfer vegetables and oil to a large saucepan. Add vegetable stock, cream, milk and marsala.
11. Cook over low heat for 30-45 minutes, until vegetables are beginning to fall apart.
12. Remove from heat and let cool 5-10 minutes. Transfer half of the soup to a food processor fitted with a metal blade. Process until smooth. Strain pureed soup into a large bowl, discarding any solids. Repeat process with remaining soup.
13. Season to taste with salt and pepper.
14. Serve warm.
