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ccooke’s infamous three ginger soup follows

Category: Recipes

Rescued from lucien 2 JustInCase

CC has more recipies here

Madness

A pleasant soup for a cold winters morning, often best served as a beverage warmed in the microwave. The recipe was persueded out of the chef at a restaurant in the South of France by my Godparents while they were on holiday one year, and I got the recipe from them after they cooked it for me one birthday.

There are two variants in this book, the one I cook at the moment, which will probably change somewhat over time, and the one which is a faithful copy of the recipe used in the original restaurant.

Here’s the recipe as I cook it now:

Means

• 1 medium red onion, finely chopped
• 2 large carrots, chopped
• 6 heaped teaspoons of finely chopped root ginger
• (we’re talking quite a lot here)
• 3 balls of stem ginger, chopped
• Powdered ginger (a fair bit)
• 1 twig of thyme, fresh and shredded for preference
• or 1 teaspoon otherwise
• A mound of fresh oregano, chopped (or 1 teaspoon)
• A mound of fresh basil, chopped (or 1 teaspoon)
• A mound of fresh chives, chopped (or 2 teaspoons)
• 1 litre of pure orange juice
• 1 litre of pure tomato juice
• Olive oil (for preferene)

Method

• Sweat the onions with a third of the root ginger for a few minutes.
• Add the carrots and sweat for a further couple of minutes.
• Pour in the orange juice, then the tomato juice, and finally add another third of the root ginger and 2 teaspoons of powdered ginger.
• Bring the heat up and begin to simmer.
• Add the herbs, and then simmer for 40 minutes.
• Throw in the last of the root ginger, the whole of the stem ginger, and liquidise.
• Add another 2-4 teaspooons of ginger powder to taste, season, and serve with moist fresh bread.

This is the recipe as I received it originally:

Original Recipe

RESTAURANT LA CASCADE
ON THE MIDI - LANGUEDOC
PORT ROBINE
“THREE GINGER SOUP”

Means

• 1 ltr Fresh, unsweetened orange juice
• 1 ltr Fresh tomatoe juice
• 150 gr Onions (peeled, chopped)
• 2 TABLESPN Olive oil
• 1 teaspn dried ginger powder
• 3 teaspn finely grated fresh ginger (root)
• 1 teaspn chopped parsley
• 1 teaspn salt
• 1 twig thyme
• Bay Leaf
• Large Carrot (peeled, chopped)

Method

• fry onions, do not brown
• Mix all together and simmer for forty minutes
• Liquidise, add 3 teaspoons of finely chopped preserved ginger
• Reheat, check seasoning, and serve

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