I first made carrot soup in 2003 when I was visiting my sister Diana in California while she was in college at UC Santa Barbara. She was in the midst of finals week, and I was in walking distance of a wonderful co-op market that had beautiful organic vegetables... I was a little over zealous and my first attempt had way too many carrots! It was more like carrot puree... Oh well, Diana didn't mind! There must be something about me and organic vegetables... I hadn't thought about carrot soup for the longest time when I came across delicious bags of knobby bright orange carrots with bits of earth still clinging to them at the farmer's market... a bit of fresh dill and... voila! Inspiration!
2 tbsp butter
2 tbsp olive oil
About 5 cups of thinly sliced carrots (organic preferable, roughly 2 pounds)
8 cups organic chicken broth
½ cup half and half
¼ cup fresh chopped dill
Salt and pepper
In a large stock pot, melt butter and add olive oil. Sautee onions until soft. Add carrots and sautee for 15 minutes. Season with salt and pepper.
Add broth, cover and simmer until carrots are very tender, about 30 minutes.
In batches, puree soup in a food processor until smooth. Return to pan.
8 cups organic chicken broth
½ cup half and half
¼ cup fresh chopped dill
Salt and pepper
In a large stock pot, melt butter and add olive oil. Sautee onions until soft. Add carrots and sautee for 15 minutes. Season with salt and pepper.
Add broth, cover and simmer until carrots are very tender, about 30 minutes.
In batches, puree soup in a food processor until smooth. Return to pan.
Gently stir in half and half, then dill.
Season to taste.
Season to taste.
No comments:
Post a Comment