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Some of the ways
Nekutli Agave Nectar is being used.

RANGE Restaurant
Adam Ort, Chef de Cuisine
Agave Spiced Carrot Soup

This is the perfect recipe for a chilly Aspen night or a foggy San Francisco evening... Made from simple ingredients that are usually found in most any home kitchen. It is easy to prepare, vegetarian, and great for entertaining, as the presentation can be made by anyone with little fuss and minimal cost. This soup pairs very well with an oaky California Chardonnay.

1 ea Onion
4 ea Garlic, Cloves
1 ea Celery, Stalk
6 ea Carrots, Peeled
1 sprig Thyme
1/2 cup Wine, White
1/4 cup Oil, Extra Virgin Olive
1 tsp AllSpice, Ground
1 tsp Clove, Ground
1/4 cup, Nekutli Amber Agave Nectar
4 cups Vegetable Stock or water
1 ea Bay Leaf
Sour Cream, Sage, and Cinnamon for Garnish

  1. Chop the onion, garlic, celery and peeled carrots into a small rough dice
  2. Sweat the carrots, celery and onions together until they are partially cooked with a little salt and pepper in olive oil
  3. Add the garlic ad continue to cook slowly until the vegetables are soft
  4. Add the spices and cook for three minutes toasting them with the vegetables
  5. Add Nekutli Agave Nectar and cook until it is a syrup consistency
  6. Add the picked thyme and wine and reduce by half
  7. Add the vegetable stock and bay leaf and simmer for 20 minutes
  8. Remove the bay leaf and puree soup in blender while slowly adding the olive oil
  9. Adjust seasoning
  10. Pour in bowls and garnish with a dollop of sour cream, dusted in cinnamon, with a fried sage leaf.
  11. Add drops of the Agave Nectar in the soup as well for that "professional" look

On Agave Nectar:
Ryan Healy, Sous Chef at Charles Dale's RANGE Restaurant

"We use it in place of refined sugar," says Ryan Healey, Sous Chef at Range. "It's a wholer product than sugar. It hasn't been processed and processed. And it suits the theme of our restaurant - the New West. Agave comes from the same plant that makes Tequila. We use agave all the time, from salad dressings to balance out the tartness to meat glazings. One of our specialties is antelope with macademia nuts. After searing, we brush on the Agave and the nuts for the crust-like glaze"

The Colibree Company, Inc.
P.O. Box 1549 • Aspen, Colorado 81612
Tel: 720-272-3969 • E-mail: colibreeinc@earthlink.net

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