Carrot Soup
May. 2nd, 2020 06:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mishalak2 tablespoons olive oil
1 large-ish onion, cut into half slices
2 tablespoons dry sherry or close enough
700 g carrots a third scrubbed and trimmed, the other two thirds (about 9 medium sized ones or 4 cups chopped)
2 cups chicken or vegetable stock
1 teaspoon salt
1 teaspoon smoked paprika
¼-½ tsp. spicy tiscy
½ tsp. ground ginger
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. 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 have a 7 cup blender, but I still blend in batches and pour into a second pot to make it all even. The soup usually won't blend without some extra water. Then I add the spices and salt so I can adjust as things go along and so I don't cook off flavor.
Cautions and Options:
DO NOT SKIP PEELING THE CARROTS. Leaving a third of them unpeeled adds a bit of flavor, but all of them being whole makes for a bitter soup. I might increase the unpeeled portion to half as an experiment someday, but I did not feel like experimenting tonight.
1 large-ish onion, cut into half slices
2 tablespoons dry sherry or close enough
700 g carrots a third scrubbed and trimmed, the other two thirds (about 9 medium sized ones or 4 cups chopped)
2 cups chicken or vegetable stock
1 teaspoon salt
1 teaspoon smoked paprika
¼-½ tsp. spicy tiscy
½ tsp. ground ginger
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. 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 have a 7 cup blender, but I still blend in batches and pour into a second pot to make it all even. The soup usually won't blend without some extra water. Then I add the spices and salt so I can adjust as things go along and so I don't cook off flavor.
Cautions and Options:
DO NOT SKIP PEELING THE CARROTS. Leaving a third of them unpeeled adds a bit of flavor, but all of them being whole makes for a bitter soup. I might increase the unpeeled portion to half as an experiment someday, but I did not feel like experimenting tonight.
(no subject)
Date: 2020-05-03 03:22 pm (UTC)(no subject)
Date: 2020-05-05 06:59 pm (UTC)