Chef Jonnatan Leiva of Jack Falstaff in San Francisco
Yield: 8 servings
3 Tablespoons butter
1 yellow onion, chopped
3 cups Chantenay carrots, peeled and chopped
2 cups white wine
6 cups vegetable or chicken stock
3 cups fresh carrot juice
Over medium heat, melt the butter in a stainless steel pot. Add the onion and chopped carrots. Let the vegetables sweat for about 5 minutes then add the white wine and turn the heat to low. Let the wine reduce to half before adding the stock. Let the pot simmer for about 20 minutes or until the carrots are fully cooked. Allow the soup to cool slightly then transfer over to a high-speed blender. Proportion the soup correctly so that it does not overflow and little by little begin to blend the soup while adding some of the fresh carrot juice. Blend the soup until it has a smooth consistency, season with salt and a dash of pepper. Garnish with some extra virgin olive oil, toasted almonds, and chives.