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< Obsolete Link > mangia! "Carrot Soups" 6/18/00 7:54am

FlavourGirl_'s picture

(post #38182, reply #1 of 2)

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b Nancy's Carrot Soup

Has become a favorite in our house!

i Serves 4

3 T butter
1 # carrots, peeled and diced
1 small onion, chopped
1 medium potato, peeled and diced
1/2 tsp. salt
freshly ground black pepper
1/2 tsp. sugar
3 cups chicken broth
1 T. chopped parsley
1 T. chopped chervil or marjoram

Melt butter - add carrots, onion and potato. Season with salt (optional) pepper and sugar. Cover and cook over low heat for 15 minutes. Add broth - boil; lower heat and cover; simmer 15 minutes. Puree soup in blender - garnish with herbs.

FlavourGirl_'s picture

(post #38182, reply #2 of 2)

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b CARROT SOUP

i Serves 4

Bring to a boil:

2 pounds carrots, peeled or scrubbed and chopped
4 cups stock or water
1 ½ tsps.. salt
optional: 1 medium potato, chopped (for heartier soup)

Cover and simmer 12-15 minutes. Let cool to room temperature.

Sauté the following in 3-4 Tbsps. butter with a little salt, until onions are clear:

1 cup chopped onion
1-2 small garlic cloves, crushed
1/3 cup chopped cashews or almonds

Puree everything together in a blender until smooth. Return the puree to a kettle or double boiler and whisk in
b ONE
of the following:

1 cup milk
1 cup yogurt or buttermilk plus a little honey
½ pint heavy cream
¾ cup sour cream

Heat very slowly.

Seasoning combinations to choose from:

2 pinches nutmeg
½ tsp. dried mint
dash of cinnamon

b OR

½ to 1 tsp. thyme
½ to 1 tsp. marjoram
½ to 1 tsp. basil

b OR

1 tsp. fresh-grated ginger root, sautéed in butter plus a dash of sherry, just before serving

Garnish with grated apple or toasted nuts or yogurt or sour cream.

i Moosewood Cookbook, pg. 28