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Recipe: Chilled Carrot Soup With Clotted Cream, Pistachios, and Mint

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jbfauthor

July 27, 2010

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Matt Jennings's carrot soup Laced with fragrant spices, olive oil, and mint, this puréed carrot soup from chef Matt Jennings is packed with flavor. Jennings finishes the dish with a quenelle of clotted cream, which you can make ahead of time by letting a mixture of cream and buttermilk thicken at room temperature. (If you can't do that step beforehand, just grab an imported jar from Whole Foods or Dean and Deluca.)