Chilled Carrot, Ginger, Hershey's Chocolate Soup with Cinnamon Cream
Ken Gladysz, Executive Chef at The Hotel Hershey
5, 1 pound carrots, peeled, trimmed, and sliced
1 tablespoon brown sugar
30 ounces water
salt and fresh white pepper, to taste
1 teaspoon ginger, peeled and fresh grated
8 ounces orange juice
2 tablespoons Hershey's Chocolate Syrup
4 ounces heavy cream
1/4 teaspoon ground cinnamon
In medium sauce pot, combine carrot, sugar, salt, and pepper. Mix well, bring to a boil, reduce to simmer, and cook for 15 minutes or until carrots are knife tender.
Remove sauce pot from heat, add ginger and orange juice. Mix well and allow mixture to cool completely.
Once mixture is cool, transfer to blender and blend for 3 to 5 minutes until mixture is completely smooth.
Add Hershey's Chocolate Syrup and blend for 1 additional minute. Taste and adjust seasoning if necessary.
Place soup in clean container and refrigerate for at least two hours until completely chilled.
In small stainless bowl, whisk cream to stiff peak (about 2 minutes). Fold in cinnamon, and fully incorporate. Whip down sides of bowl, cover, and hold in refrigerator until plate up.
In chilled soup plates ladle 8 ounces of soup. Garnish with dollop of cream, and serve.