A Chefs Kitchen


Serves 4


For the soup:

6 Carrots
3 Shallots
Sprig of fresh Thyme
500ml Juiced Carrots
200ml Chicken Stock
Knob of butter
Salt and Pepper to taste

For the horseradish marshmallow:

3 Egg whites
500g Caster Sugar
45g Honey
200ml Water
35g Bronze leaf gelatine
2 tbsp Horseradish
Cornflour to dust


For the soup: Peel and finely slice all of the carrots and shallots. Place into a saucepan with a knob of butter and thyme at a medium heat and cook until it starts to colour. Add the carrot juice and chicken stock to the saucepan and simmer until carrots are tender. Take saucepan off the heat, remove thyme sprig and place into a jug blender keeping back a half of the liquid. Blitz into a smooth puree whilst adding the remaining liquid. Continue until it reaches desired thickness. Season well to taste and keep warm until use.

For the…

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