Carrot Soup
Oct. 25th, 2006 05:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mishalak2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons dry sherry or close enough
1 ½ pounds peeled and cut carrots (that is about 8 medium sized ones or 4 cups chopped)
2 cups chicken or vegetable stock
1 teaspoon salt
Ground white pepper
Pinch netmeg
1 ¼ cups milk
Mint, chive or parsley if you want a garnish
Prepare almost everything first. You can leave the chopping of the carrots until the onion is started, but don't try to peel them all while sautéing, you're not that fast. Put the can of chicken or other stock in a measuring cup because chances are it will be short and you'll need to add some water to get the full amount.
Heat oil in large saucepan over medium to high heat. Sauté onion until golden, that should take about five minutes. Throw in the alcohol and chopped carrots and toss around for half a minute or so, all the alcohol should evaporate leaving just good flavor.
Add the stock and everything except the milk. Bring to a boil to kill any last germs then cover and reduce to simmer until the carrots a very tender, about half an hour at altitude, somewhat less at sea level.
Ladle your carrots and liquid into a blender. Yes you can get away with one of those in pot blender wand things, but your soup won't be as smooth. I don't have a 7 cup blender so I'm ready with a second pot so I can do the blending in two batches. Add 1 cup of milk and blend, return to a pot to heat up again. It will keep for about three days.
Cautions and Options:
DO NOT SKIP PEELING THE CARROTS. The soup will be bitter if you don't peel.
I also put in some cinnamon to sweeten the soup without adding sugar if the carrots are not sweet enough.
In the past I have made it with soy milk, that works fine since the carrots are the thickener rather than the milk, though it doesn't have that perfect taste that only real milk can give. But if you can't do milk it is a fine substitute that even omnivores won't object much to if they're not doing a blind taste test. Also you can add a bit more oil to give more "mouth feel" if you're not using milk, it won't separate out much due to the thickness of the soup.
1 medium onion, chopped
2 tablespoons dry sherry or close enough
1 ½ pounds peeled and cut carrots (that is about 8 medium sized ones or 4 cups chopped)
2 cups chicken or vegetable stock
1 teaspoon salt
Ground white pepper
Pinch netmeg
1 ¼ cups milk
Mint, chive or parsley if you want a garnish
Prepare almost everything first. You can leave the chopping of the carrots until the onion is started, but don't try to peel them all while sautéing, you're not that fast. Put the can of chicken or other stock in a measuring cup because chances are it will be short and you'll need to add some water to get the full amount.
Heat oil in large saucepan over medium to high heat. Sauté onion until golden, that should take about five minutes. Throw in the alcohol and chopped carrots and toss around for half a minute or so, all the alcohol should evaporate leaving just good flavor.
Add the stock and everything except the milk. Bring to a boil to kill any last germs then cover and reduce to simmer until the carrots a very tender, about half an hour at altitude, somewhat less at sea level.
Ladle your carrots and liquid into a blender. Yes you can get away with one of those in pot blender wand things, but your soup won't be as smooth. I don't have a 7 cup blender so I'm ready with a second pot so I can do the blending in two batches. Add 1 cup of milk and blend, return to a pot to heat up again. It will keep for about three days.
Cautions and Options:
DO NOT SKIP PEELING THE CARROTS. The soup will be bitter if you don't peel.
I also put in some cinnamon to sweeten the soup without adding sugar if the carrots are not sweet enough.
In the past I have made it with soy milk, that works fine since the carrots are the thickener rather than the milk, though it doesn't have that perfect taste that only real milk can give. But if you can't do milk it is a fine substitute that even omnivores won't object much to if they're not doing a blind taste test. Also you can add a bit more oil to give more "mouth feel" if you're not using milk, it won't separate out much due to the thickness of the soup.