This soup is good and velvety on its own, but the chile butter adds a luxurious crowning touch.
Recipe information
Yield
Makes 6 first-course servings
Ingredients
Chile butter:
Soup:
Preparation
For chile butter:
Step 1
Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.
For soup:
Step 2
Melt 2 tablespoons butter in large pot over medium-high heat. Add carrots, onion, potato, and ginger; sprinkle with salt and sauté until vegetables are slightly softened but not brown, stirring often, about 10 minutes. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are soft, about 20 minutes. Cool slightly, then puree in batches in blender until smooth. Return soup to same pot; if desired, add more broth by 1/4 cupfuls to thin soup. Bring to simmer. Season with salt and black pepper.
Step 3
Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts.
