• 2 Tbspn Butter
  • 2 Onions
  • 6 Cups Chicken Stock
  • 2 Lbs Carrots
  • 2.5 Tbspn Ginger
  • 1 Cup Whipping Cream
  • Salt to Taste
  • Pepper to Taste

I’ve been putting this off for awhile now… probably about 6 months by this point. Firstly to try and get this recipe as good as I could get it and secondly because I was unsure about the ethics of posting a recipe try to reproduce something from a restaurant I truly enjoy and respect.  I’ve done it many times before of course but I don’t really give a shit about those restaurants. This one has a special place in my cold dead heart though. Finally I decided that it should be fine because while this recipe is now FUCKING DELICIOUS the REAL version that you get from the RED CAP RESTAURANT make this taste like crap. So this is basically an advertisement for them and the AMAZING chef Amy Scott!

I had this ages ago on my first trip to the RED CAP RESTAURANT in Pubnico and fell in love with it. The most ridiculous part that should tell you how good this is is that i really don’t care for soup at all. The reason I called it Soup of Ginger Despair is because no matter how good my recipe tastes I just CANNOT fully reproduce the deliciousness I experienced there. So for now try this amazing recipe, and if / when you get the chance get the pure unadulterated ambrosia from Chef Amy at the RED CAP!

SOUP OF GINGER DESPAIR

1) Peel and slice up your onions and in a big soup pot cook them on medium high in your butter until they are almost translucent (or at least soft if you’re worried about overcooking).

2) Peel your carrots and cut them into chunks no bigger than the 2 cm.

3) Grate your ginger as finely as you possibly can.

4) Add your chicken stock, carrots, and ginger to the pot you did the onions in and reduce the heat to medium. Boil it all together until your carrots are soft.

5) Once your carrots are soft allow it to cool a bit off of the stove, then transfer into a food processor. Do it in batches if you have to.

6) Blend it until its very smooth. As smooth as you can get it. If I need to remind you to keep the lid on tight on your food processor you may be an idiot and probably shouldn’t be making this or any other kind of food.

7) Once it’s all blended uniform add a small dollop of sour cream (or not) and blend a bit more.

8) Transfer it back into the soup pot, and bring to a boil again. During this time add salt and pepper to your taste.

9) Remove it from the stove as soon as it starts to bubble and serve.

10) Add a tiny bit of sour cream to each bowl and fancy it up a bit if you like. Some people may not like this so you can leave it up to your guests!