“…her young hostages Miklaz and Kezmya were laying out a simple supper of autumn greens and ginger soup for her…” (Dance with Dragons)
This is a wonderful pairing of dishes for late autumn, or unseasonably warm winter days. Light enough to satisfy a between holidays diet, yet with enough oomph to see you through to the next meal. The small amount of ginger in the salad dressing compliments the heavier ginger in the soup, while the fig flavors in both dressing and on the salad lend the dish an exotic flair.
The soup pairs exceptionally well with some crusty bread and sharp cheese.
Make it at Home
- 8 cups mixed greens, such as arugula, dandelion, frisee, red oak lettuce, swiss chard, etc.
- 6-8 figs
- 1 cup roasted nuts of your choice (we like candied walnuts)
- 5 Tbs. plum preserves
- 1/4 cup wine vinegar
- 1 Tbs. Dijon-style mustard
- 1 cup olive oil
- 1 tsp. grated ginger
- 1 Tbs. minced lemongrass
- Kosher salt and freshly ground pepper
- 2 tablespoons butter
- 2 onions, peeled and chopped
- 6 cups chicken broth
- 2 pounds carrots, peeled and sliced
- 2 tablespoons grated fresh ginger
- 1 cup whipping cream
- Salt and pepper
To make the soup: In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don’t fill the blender more than half way, do it in batches if you have to. Put the lid on, and cover the top with a dish towel. Be careful when blending hot liquids as the mixture can spray out of the top if the lid isn’t properly affixed. Pulse the blender to start it and then puree until smooth.
Return to the pan, add cream, and stir over high heat until the soup is uniformly hot. Add salt and pepper to taste.
Ladle into bowls and garnish with parsley sprigs.