Wednesday, June 27, 2012

Carrot Soup [Rhonda]

Degree of difficulty: easy
Time: 10 minutes prep, 40 minutes cook time
Serves: 6

For those get healthy, eat light days, serve this without the creme fraiche. (Or just a smidge...) This soup goes year-round but feels nice when barely heated and served with a crisp green salad and small hunk of fresh-baked bread on a scorching summer's eve.

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 1/2 pounds carrots, peeled and diced
1 - 2 ribs celery, diced
6 cups (or less, depending on how thick you want the soup) chicken stock, homemade if possible, canned is OK too
Salt and pepper to taste, a sprinkle of cayenne for heat
1 bay leaf
Creme fraiche for garnish (and amazing flavor!)
Parsley, minced for garnish

Put olive oil in soup pot, add onion and garlic and saute for 5 to 10 minutes. Add carrots and celery, stir, then add stock, bay leaf if using, bring to boil, reduce heat and simmer for 40 minutes. When done, remove bay leaf, add salt, pepper and cayenne, and puree in batches.

Serve warm with a dollop of creme fraiche (oh, those French!) and a sprinkle of minced parsley.

Happy Birthday, Mom! June 21....84 years young!

Suggested soundtrack: Claude Debussy's "Claire de Lune"
Claire De Lune by Claude Debussy on Grooveshark

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