Recipes

Recipe For The Villa's Clementine-Carrot Velouté

Yesterday we wrote about the dazzling new menu unveiled by chef Jeff O'Neill at The Villa By Barton G. The chef has generously agreed to share his recipe for what he said was becoming a signature of the house: Clementine carrot velouté with peas, mascarpone cheese, and pumpernickel croutons. Here it is:


Carrot Clementine Velouté with Sweet Peas and Mascarpone

1 tablespoon whole butter
1 teaspoon sugar
1 onion, peeled and sliced 1/4-inch
1 celery root peeled and sliced 1/4-inch
1/2 tablespoon tumeric 
1 pond organic carrots, peeled, cut into 1-inch thick slices
1 1/2 tablespoons chicken base
2 quarts chicken broth
1/2 quart cream
sea salt
1/2 gallon clementine orange juice reduced to 1 cup syrup

Garnish:
pumpernickel croutons
fresh blanched peas
mascarpone cheese

In a heavy bottom soup pot, combine the sliced onions and celery root with the whole butter, sugar, and tumeric. Sweat slowly until soft, stirring frequently to prevent coloring.

When the vegetables are soft, add the carrots, chicken base, chicken stock, and cream. Bring to a boil, and simmer gently until the carrots are tender.

Using a bar blender or an immersion blender, carefully puree the soup until smooth. Season with salt, and add the reduced orange juice to taste. Strain through a fine sieve, and serve with pumpernickel croutons, fresh peas, and a dollop of mascarpone cheese.

The Villa By Barton G
1116 Ocean Dr., Miami Beach
305-576-8003


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Miami New Times' restaurant reviewer for the past decade, and the world's indisputable master of disguise.
Contact: Lee Klein