8 servings
from Alice Waters, The Art of Simple Cooking
Melt in a heavy-bottomed pot:
4 tbl (1/2 stick) butter
Add:
2 onions,s liced
1 thyme sprig
Cook over medium-low heat until tender, about 10 minutes. Add:
2.5 lbs carrots, peeled and sliced (about 6 cups)
Season with salt
Cook for 5 minutes. cooking the carrots with the onions for a while builds flavor. Add:
6 cups broth
Bring to a boil, lower the heat and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste, and puree if desired.
4 tbl (1/2 stick) butter
Add:
2 onions,s liced
1 thyme sprig
Cook over medium-low heat until tender, about 10 minutes. Add:
2.5 lbs carrots, peeled and sliced (about 6 cups)
Season with salt
Cook for 5 minutes. cooking the carrots with the onions for a while builds flavor. Add:
6 cups broth
Bring to a boil, lower the heat and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste, and puree if desired.
Last time I made carrot soup it turned out really oily, did you have that problem? Perhaps I should try THIS recipe for better results :)
ReplyDeleteI didn't have that problem at all. Maybe because I pureed mine. It all blended wonderfully and the whole thing was super quick and easy to make. I definitely recommend trying it!
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