Alice Waters is a wonderful chef who loves all things fresh, local and simple. This cookbook has tons of great recipes and has lots of great info on all different types of ingredients. One recipe that we recently tried and enjoyed was her carrot soup. Thought I would share this great, seasonal recipe with you because I am making it for dinner tonight (assuming I am not too tired by the time my husband Patrick gets home from work!!)
Carrot Soup (by Alice Waters)
Melt in a large pot 4 T of butter. Add 2 sliced onions and a sprig of thyme. Cook over medium-low heat until tender, about 10 minutes. Add 2 1/2 pounds of carrots, peeled and sliced. Season with salt and pepper. Cook for 5 minutes and then add 6 cups broth. I did chicken and it was delish. Bring to boil, then simmer until carrots are tender - about 30 minutes. When done, season with salt and pepper and then puree either in a traditional blender or with an immersion blender (I prefer the immersion blender because it saves you a few steps and you have a few less dirty dishes).
Alice suggested garnishing the top with a bit of creme fraiche. We tried this and it was excellent!! Tonight I will be serving this soup along with some parmesan cheese biscuits made with a Multi Grain Baking Mix from Trader Joe's.
Good soup.
ReplyDeleteFIRSTIES!!!!!!!!!