About this Event
Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.
Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.
Roasted Carrot and Cauliflower Soup with Carrot Top Pesto
Serves 6-8
1 lb carrots, scrubbed and sliced 1” on bias
1 lb cauliflower, stalks and florets chopped into 1” chunks, leaves julienned
3 - 4 tbsp olive oil, divided
Kosher salt, freshly ground black pepper, red pepper flakes
1 leek or sweet onion, cleaned, halved lengthwise and sliced into ¼” half circles
4 - 6 cloves garlic, sliced thinly
2 tbsp chopped fresh thyme or 1 tbsp chopped fresh sage or rosemary
¼ tsp ground turmeric
¼ tsp ground coriander
2 - 3 tbsp dry white wine, optional
4 - 5 cups vegetable or chicken stock
1 tsp honey, optional
1 small piece parmigiano reggiano rind
½ - 2 tsp lemon juice or white wine/ red wine/ sherry vinegar
1. Preheat oven to 400 F. Combine the carrot and cauliflower stalk and stems (reserve leaves) in a large mixing bowl; drizzle with olive oil and season with kosher salt and freshly ground black pepper, and red pepper flakes if desired. Toss well until evenly coated and transfer to a baking dish that holds vegetables in a single layer (use 2 if needed). Roast until vegetables are golden brown and tender when pricked with a fork, about 20 - 30 minutes. Check after 15 minutes; if vegetables are taking on too much color, cover with foil.
2. While vegetables are roasting, caramelize leek, cauliflower leaves, and garlic: Place a soup pot or Dutch oven over medium heat and add a thin layer of olive oil. When oil is warm and shimmering, add leek or onion and season with salt and pepper. Cook slowly for about 8 minutes, stirring occasionally and scraping the bottom, until tender. Add julienned cauliflower leaves and continue to cook, stirring occasionally, until vegetables are all very soft and lightly caramelized, about 10 - 15 minutes. Add a little stock or water to the pan and scrape the bottom once brown bits start forming. Add garlic and continue to cook until all vegetables are caramelized.
3. Scrape vegetables to side of pan and add herbs and spices in empty area, lightly toasting them for 30-60 seconds until aromatic, and then mixing together with the leek and onion. Continue to cook until a golden brown layer forms on the bottom of the pan, then add the wine (or use a little stock instead) and scrape brown bits up.
4. Add roasted carrot and cauliflower to pot, along with 4 cups stock and parm rind; season and stir to combine. Bring to a light boil and lower to a gentle simmer. Cook until flavors have married, about 10 - 15 minutes. Stir occasionally and scrape bottom of pot to ensure parm rinsing not stuck on bottom, or it may burn. Taste and season as desired, and add honey for a little sweetness.
5. Remove from heat and carefully puree soup using a stand or immersion blender (blend in batches if using a stand blender). While blending, add a little vinegar or lemon juice to taste; start with ½ tsp and add in small increments until desired acidity is reached. Serve with carrot top pesto.
Carrot Top Pesto
½ cup carrot tops leaves
½ cup basil leaves
¼ cup parsley leaves
1 lemon
Coarse sea salt, freshly ground black pepper, and red pepper flakes
3 tbsp pine nuts, toasted
3 tbsp pistachios, toasted
2 cloves garlic
About ¼ cup finely grated parmigiano reggiano
¼-½ cup olive oil
1. To blanch the greens: Bring a large pot of salted water to a boil and prepare an bowl of ice water. Using a spider or mesh strainer, dip the carrot tops and herbs into the boiling water for 10-15 seconds and then transfer to the ice water (this stops the cooking process). Drain in a colander ring dry; use towels or paper towels to squeeze out moisture. Roughly chop all the greens and place in a food processor or blender. Add the zest from one lemon to the greens and puree until smooth with a pinch of salt and pepper, adding a little lemon juice to help thin the puree; transfer to a mixing bowl.
2. Wipe out blender or food processor and add pistachios, pine nuts and garlic clove; pulse until the mixture becomes a course paste; scoop half of mixture into the bowl with the pureed herbs and reserve other half. Place half of cheese into bowl with herbs and nuts, and whisk well. Once combined, slowly pour in half of the olive oil while whisking. From here, adjust the pesto flavor and consistency to your liking, adding more seasoning, lemon juice, nuts and garlic, cheese, or olive oil.
Event Venue & Nearby Stays
UBS Cooking School, 1000 Harbor Boulevard, Weehawken, United States
USD 0.00
