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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Refer to recipe for variations. Ingredients:
2 tablespoons unsalted butter |
1 medium onion, chopped |
1/4 cup dry white wine |
1 1/2 lbs carrots, sliced thin lengthwise (about 8 medium carrots) |
2 cups chicken stock |
1 teaspoon salt |
1/8 teaspoon white pepper |
1 pinch nutmeg |
1 1/4-1 1/2 cups milk |
Directions:
1. Heat butter over medium heat. Add onions and sauté till soft light brown (about 5 mins).
2. Stir in wine and carrots and cook till wine evaporates (30 seconds).
3. Add the stock, salt, pepper and nutmeg to the pot. Bring to a boil, reduce the heat, cover and simmer until carrots are tender (20-25mins).
4. Puree the mixture in a blender adding milk until its smooth.
5. Return to clean pot to bring to a boil.
6. If too thick add some more milk / stock.
7. Warm over low heat after refrigeration.
8. Pureed Carrot with Ginger Soup: add 1 tbsp finely minced ginger to onions after they have sautéed for 4 minutes Proceed as directed, omitting nutmeg.
9. Pureed Curried Carrot Soup: add 1 1/2 tsp of curry powder to the onions after they have sautéed for 4 minutes Proceed as directed, omitting nutmeg.
10. Pureed Carrot Soup with Orange: Follow recipe for normal carrot soup, using OIL instead of butter and adding 2 tsp of minced orange zest to the onions after they have sautéed for 4 minutes Proceed as directed, stirring in 2 tbsp of orange juice when adjusting seasoning.
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