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Here's the soup recipe I promised...

mangia!'s picture

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This is a pureed soup. it has few ingreds. so it's fast. Good if you have a cold (good ingreds.) or for every day fare, yet looks kind of elegant served in the right dish, so good for company. Plus, everyone seems to like it. I would have thought only adults would, but my 10 year old niece devoured it one Thanksgiving - was supposed to be a little appetite whetter, but she kept asking for more. Good if you're restricting cream too, because it's creamy, but has no cream. Comes out different every time - different carrots, different broth, etc. but always good. And always better the next day. I usually double the recipe.

CARROT SOUP

4 servings

3 Tbl. butter; 1 Lb. carrots, peeled and diced; 1 small onion, chopped; 1 medium sized potato, peeled and diced; 1/2 tsp. salt (I don't usually add this - do it later to taste); freshly ground black pepper; 1/2 tsp. sugar; 3 cups broth; 1 Tbl.chopped parsley; 1 Tbl. chopped chervil or marjoram

Melt the butter in a heavy saucepan, add the carrots, onion, and potato. Season w/ the salt (use judgement how much depending on your broth) pepper, and sugar. Cover and cook over low heat for 15 min. Add the broth, and bring to a boil. Lower the heat, cover and simmer for another 15 min. Puree the soup in a blender or force it through a sieve. Serve the soup hot, garnishing each serving w/ some of the chopped herbs.

NOTES: Original recipe calls for beef broth, but I use chicken or vegetable. I've made it with all butter, half butter, half E.V. olive oil, all olive oil, & less fat than it says. I've made it with and without the sugar. And I rarely have the fresh herbs on hand, so it's fine without them. Hard to go wrong. Just don't use the salt if you're in a pinch, and are using bouillon cubes. Swanson's low sodium broth is fine. Homemade or your own favorite better? Experiment. If it's too thick for you, add more broth. Hope you enjoy.

Jean_'s picture

(post #25436, reply #1 of 9)

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Thanks Nancy---I'll try it soon. I can see using it as a base and adding other diced veggies too.

mangia!'s picture

(post #25436, reply #2 of 9)

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If you mean adding diced vegies to the soup once it's pureed, I don't think you'd care for that(?) If you mean adding them along w/ everything else or instead of some of it, that would probably be fine, but you might want to try as is first & see what you think.

Have you ever run across a winter squash soup recipe that has layers of flavors in it? I had some once at a restaurant long ago, and would love to make something similar at home. I don't know if it was a variety of squashes, or the spices, or if there was apple,or if they roasted the squashes, but SOMETHING made it stand out above the ordinary. it looked plain orange like any pureed winter squash soup, but it had a very special flavor. Any ideas?

Jean_'s picture

(post #25436, reply #3 of 9)

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I was thinking more along the lines of other winter root vegetables e.g. parsnips or rutabaga. I'm just awful aren't I--while I'm reading a recipe I'm already thinking of ways to embellish it. My DH thinks it is impossible for me to make something the same way twice and he might be right!

grace_koh's picture

(post #25436, reply #4 of 9)

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Nancy,
I make a similar soup with acorn squash and I add some "natural" peanut butter (not Skippy or Jif). I think it may work with your carrot puree as well. Also, try some mild curry powder. That may be interesting as well.

mangia!'s picture

(post #25436, reply #5 of 9)

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Grace, thanks for the peanut butter suggestion. I'll try it in a Squash Soup. After I posted my request, I also found some good sounding Squash Soup recipes in the copycat site. That's a great site!

mangia!'s picture

(post #25436, reply #6 of 9)

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From "thinking of ways", and "embellishing" comes great new dishes! Have fun, either way!

Adele_'s picture

(post #25436, reply #7 of 9)

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I made a winter squash soup that I added GINGER to. It was wonderful & I shall grab the recipe at lunch to post this afternoon. It had a wonderful flavour & I also beleave I added sour cream to it as a garnish- will have to check.

Adele_'s picture

(post #25436, reply #8 of 9)

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Spicy Butternut Squash Soup

7-8 cups chunks peeled butternut squash - 4 cups chicken or vegetable broth (I used chicken) - 1 large onion, chopped - 1 tbsp mild curry powder - 1 tbsp minced fresh ginger- 1/2 tsp ground coriander - thin slices lemon for garnish

So easy- combine everything 'cept lemon, boil, reduce heat, cover, simmer 40 minutes. Puree in blender or processor til smooth. Ladle into bowls, garnish w/lemon!

This is soooo tasty!!!

mangia!'s picture

(post #25436, reply #9 of 9)

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That sounds great, Adele. Thanks so much.