FOOD & WINE PAIRING: Carrot-Ginger Soup

Submitted by: Chef Robin Lehnhoff-McCray, Korbel Champagne Cellars

A bit of warm comfort food paired with a glass of Korbel Champagne can go a long way!

  • 2 T sweet butter
  • 2 lbs carrots, peeled and chopped
  • 2 inch knob, fresh ginger root
  • 1 cup chopped yellow onion
  • ½ cup chopped celery
  • 2 tsp chopped fresh garlic
  • 2 cups Korbel Brut
  • salt and pepper to taste
  • 8 cups chicken stock
  • 1 cup sour cream or crème fraiche

In large sauce pan, saute carrots, ginger, onion, celery and garlic in butter until soft. Add KORBEL and let cook for 5 minutes. Season with salt and pepper to taste. Add stock and bring to boil. Simmer for 20-30 minutes. Remove from heat and puree in batches in a blender. Return to sauce pan reheat before serving.

Garnish with small amount of sour cream or crème fraiche.

Serves 8
Planning a visit to Sonoma County?  Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily.