Serves 6 as a starter
4 slices prosciutto
1 tbs olive oil 2 eschalots, finely chopped
800g carrots, cut into 3cm pieces
1.25L (5 cups) chicken stock
Finely grated zest of 1 orange and juice of 3 oranges
Creme fraiche, to serve
1/2 bunch flat-leaf parsley, leaves picked
2 tbs chopped chives
2 tbs chopped tarragon
1 Preheat the oven to 220°C. Place the prosciutto on a baking tray lined with baking paper and bake for 8 minutes or until prosciutto is crisp and brittle. Transfer to a wire rack to cool completely. Break into small pieces and set aside until ready to serve.
2 For the puree, place herbs in a small saucepan of boiling water and blanch for 2 minutes or until leaves start to break down. Drain and refresh in iced water. Drain the herbs and place in a small food processor. Season with a generous pinch of salt. Add 1 tbs water and blend until smooth. Cover and refrigerate.
3 Heat oil in a large saucepan over medium heat. Add the eschalot, then season and cook for 2 minutes or until tender. Add the carrot and cook, stirring occasionally, for 10 minutes or until starting to soften.
4 Add the stock and cook for 40 minutes or until the carrot is tender and the stock has slightly reduced. Remove from the heat and stir in the orange juice and zest. Use a stick blender to blend until smooth. Serve the soup topped with herb puree, creme fraiche and prosciutto chips.
The Carousel thanks Curtis Stone