Set of 3 Chicken Stock Fond de Poulet Gold by More Than Gourmet
A 40-time reduction of perfect chicken stock, this Set of 3 Fond de Poulet Gold® is pure chicken stock for use in all basic preparations within a commercial kitchen. Since few kitchens can make the qu...; See complete description »
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Velvet Carrot and Ginger Soup
4 T. (60 mL) unsalted butter
1 lb. (454 g) young carrots, scraped and diced
½ c. (125 mL) finely chopped shallots
3 T. (45 mL) raw white rice
3 T. (45 mL) minced candied ginger
1 oz. (30 g) Fond de Poulet Gold® + 3 c. (750 mL) water
Salt and white pepper to taste
3 T. (45 mL) finely chopped fresh chives
Melt butter in a heavy saucepan. Stir in carrots, shallots, and rice. Cover tightly and sweat over medium-low heat until very tender, about 20 minutes. Scrape mixture into an electric blender. Add ginger and diluted Fond de Poulet Gold®. Process until completely smooth. Return to pan, season with salt and pepper, stir in chives, and heat until hot. Ladle into heated soup bowls and serve.