We are delighted to share Jamie Simpson’s approach to Crispy Carrot Soup (baby round carrot soup, carrot butter, dried cobalt carrot peel, and paprika). You can get your Thumbelina Carrot Mold : ChicagoMoldSchool.com/Nature
At the Culinary Vegetable Institute of The Chef’s Garden, Executive Chef Jamie Simpson creates beautiful and delicious dishes with farm fresh ingredients. Together with his team, they create the most flavorful dishes, utilizing not just the most nutritious, but also most sensuously enjoyable way to present their culinary treasures. Admirable craftsmen indeed.
“According to a study by Ellen Hedrén at the department of food science in Sweden, only 3% of the beta-carotene in raw carrots is released during digestion. This can be improved to 39% by grinding, steaming, frying, roasting, and adding fat. What this is telling us in a “carrot shell” is that for actually absorbing the available nutrients of the carrot, we should cook it and we should add fat.” We freeze our soup and dip in clarified carrot and paprika butter strengthened with 5% of our refined bees wax. Let it thaw gently, the shell is stable at room temp. Serve with the shovel to crack it and voila!”
Jamie used the custom Thumbelina Carrot Mold we made for Iliana Regan (with her blessing).
Can’t wait to enjoy what’s next on the menu…
Curious for more, welcome down the rabbit hole… Jamie Simpson & the Culinary Vegetable Institute on Heritage Radio Network. Well worth a listen.