Raw Mirepoix Soup with Shoestring Carrot Crisps
Description
The French named Mirepoix is a mixture of three diced vegetables: carrots, celery, and onion. It is traditionally used as a flavor base for soups, sauces, stews, and a wide variety of recipes. For this recipe the soup base is the soup.
Recipe by
Ingredients
Soup
3 cups diced carrots
1 cup diced celery
1/2 cup diced yellow or white onion
1 tablespoon fresh squeezed lemon juice
1 1/2 tablespoons extra virgin olive oil
1-2 tablespoons agave, or preferred sweetener
1 teaspoon lightly chopped fresh thyme leaves
Sea salt and freshly ground white pepper, to taste
1 1/2 cups filtered water, add more if needed
Shoestring Carrot Crisps
1 carrot, thin julienne strips
1 teaspoon extra virgin olive oil
1/2 tablespoon onion granules
1/2 tablespoon garlic granules
Methods/steps
Soup
1) Blend all ingredients in a blender. Adjust seasoning, if necessary. Enjoy.
Shoestring Carrot Crisps
1) Combing the julienne carrot strips and remaining ingredients in a bowl and combine to coat well.
2) Arrange in clusters on a dehydrator tray. Place in the dehydrator at 115-118 degrees.
3) About 1 1/2 hour or so into dehydrating, lift pieces of carrot string from each cluster and lift from the center to add height and form. Continue dehydrating for another 7-8 hours or until each cluster is completely dry and crispy.
