4
| Recipes |

Recipe For The Villa's Clementine-Carrot Velouté

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

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

Follow Short Order on Facebook and Twitter @Short_Order.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Miami.

 

Join the New Times community and help support independent local journalism in Miami.