The Literate Chef

Carrot-Ginger Soup, St. Peter’s Abbey, Salzburg

In Recipes, Soups, Thanksgiving on November 29, 2014 at 3:02 PM

Carrot-Ginger Soup Stiftskeller St. Peter

Carrot-Ginger Soup at Stiftskeller St. Peter

(Preparation and cooking time, about 2 hours; makes 2 quarts)

Last month, traveling with friends up the Danube River on a Viking River Cruise we had some great meals in the different cities and towns that were on the tour. One such meal was at St. Peter Stiftskeller, the restaurant of St. Peter’s Abbey, a Benedictine monastery in the heart of Salzburg, Austria.

Stiftskeller St. Pter

Stiftskeller St. Peter

The restaurant bills itself as the oldest one in Europe, having served travelers for more that 1200 years. The décor was just what you would expect, cozy and inviting. It was, in all, a serendipitous discovery, the service was impeccable and the food was outstanding. If you go to Salzburg, do not miss it.

Europe's Oldest Resturant

Europe’s Oldest Restaurant

The weather that day was rainy and chilly and the first course, a bowl of outstanding carrot-ginger soup was the perfect antidote. Our waiter was kind enough to inform us of the main ingredients, but would not share the proportions or and other directions. We served this soup as a first course on Thanksgiving this year, having re-constructed it by trial and error. I think this very closely matches St. Peter’s Stiftskeller Carrot-Ginger Soup. Gut Essen!

Ingredients:

2 lbs. of carrots, peeled and sliced into ½ inch disks
1 bulb of fennel (anise) trimmed, halved and quartered
2 quarts of vegetable stock
3 Tbsps. of caramelized ginger*
•  3 Tbsps. unsalted butter
• A 3-inch piece of fresh ginger, peeled and chopped fine in a mini food processor.
8 oz. of Crème Fraîche

Procedure:

1. Place the carrots and fennel in a 5-quart pot and cover with water. Bring to a boil; cook on high until carrots are fork tender.
2. Transfer the carrots and fennel to a food processor in batches, pulse until finely chopped. Dump the water from the pot and return the chopped carrots and fennel to the pot.
3. Add the vegetable stock and bring to a boil. Cook until reduced by about ¼, approximately 30 minutes.
4. With a large slotted spoon, transfer the solids, in batches, to a blender, add a few scoops of the stock and puree until smooth.
5. Add the caramelized ginger and puree again.
6. Return the pureed vegetables to the stock, whisk well and bring to a boil on low heat.
7. Whisk in the crème fraîche and heat thoroughly.
8. Serve hot, or let cool and refrigerate overnight.

For the caramelized ginger:

1. Melt 3 Tbsps. of unsalted butter in a non-stick skillet.
2. Add 3 Tbsps. of chopped ginger and cook on medium heat until well caramelized.

  1. Gonna try this, soon as I get done with my almost gallon of turkey broth. Some Saturday in January or February, just me and her. Suggest a wine?

  2. Thanks, Rich. Just now got back from our own odyssey; it’s always nice to be home, even after a truly fine adventure. I would love to hear your comments on your Danube trip as we know nothing about river cruises. Likewise, if you have an interest and may consider an (or another) ocean-borne possibility, please let me know. I am a great enthusiast for the line (Oceania) that we’ve been using over the past years.

    Cheers and hope you are well and thriving, Jim P.S. — Do I ever have leftovers from Thanksgiving. (This is not a complaint.)

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