Since its creation in 2016, the association Les Extraordinaires has been developing social innovation projects to facilitate the integration of people with mental disabilities in the catering, culinary and food professions. As part of the Les Brigades Extraordinaires collective, these professionals demonstrate their skills by creating delicious recipes in an inclusive restaurant.
To our great delight, videos are shot with these extraordinary cooks. Here, Aldjia offers us her carrot velouté.
For the video, click here: https: //youtu.be/Tgk3k1UlvjI
- 3 large carrots
- 1 onion
- 1 stock cube
- Chives
- Pepper
- 3 tbsp olive oil
- 1 tbsp Garam Masala
- 250 ml liquid cream
- 125 ml coconut milk
- Salt
- Ginger to taste
Preparing vegetables
Peel the onion with the knife.
Cut it into small cubes on the chopping board.
Put the onions in a bowl.
Peel the carrots with the peeler.
Cut the carrots into pieces, after removing the ends.
Cooking
Heat the pan on the hob.
Add 3 tbsp olive oil.
Add the onions and stir with the wooden spoon for 2 min.
Add the carrots and stir again.
Add a glass of water and a pinch of salt.
Peel a piece of ginger with a tablespoon, cut into small pieces and add to the pan.
Add 1 tbsp of Garam Masala.
Crumble the stock cube into a bowl, add water and stir. Pour this mixture into the saucepan.
Add the coconut milk, stir and leave to cook.
Preparing the whipped cream
Chop the chives and place them in a bowl.
Remove the liquid cream from the fridge and pour it into a bowl.
Add a pinch of salt, then whip the cream until stiff.
Add the chives to the whipped cream and stir.
Finish
Check that the carrots are cooked by pricking a piece with a knife. If they are tender, remove the saucepan from the heat.
Blend the mixture to a smooth velouté.
Pour 2 ladles of velouté into a soup plate.
Spoon a tablespoon of chive Chantilly over the velouté.