cookinginItaly
10-10-2005, 01:26 PM
I've just made this for dinner (yes, we already ate! it's 09:10pm here!)
and it was awesome. I've made a few changes.
Here's the recipe
Creamy Herbed Carrot soup
Source: Moosewood restaurant daily special
Ingredients
1 1/2 cups chopped onions
1 Tbs vegetable oil (I used olive oil)
1 celery stalk, chopped
2 garlic cloves minced or pressed
1 bay leaf
3 cups peeled and chopped sweet carrots
1 1/2 cups peeled and chopped sweet potatoes
3 cups water or vegetable stock
1/2 tsp dried thyme
1/2 tsp dried dill
2 cups milk or plain soy or rice milk
salt and ground pepper to taste
2 to 3 tsp fresh lemon jice
minced fresh chives or parsley
fresh dill springs
herbed croutons
Directions
In a soup pot sautè the onions in the oil for about 5 minutes. Add the celery, garlic and bay leaf and sautè stirring occasionally, until the onions are translucent, about 5 minutes. Add the carrots sweet potatoes, water or stock, thyme and dill. Bring to a boil and then reduce the heat, cover and simmer until the vegetables are soft, about 20 minutes. Remove the bay leaf.
Working in batches in a blender purèe the soup with the milk. Add salt, pepper and lemon juice to taste. Return the soup to the pot and gently reheat.
Top with chives or parsley, dill springs and croutons.
Serves 4 to 6
Yields 8 cups
Total time 45 minutes
my notes: I added 1 Tbs sugar and a little bit of nutmeg. I didn't use the lemon juice
and it was awesome. I've made a few changes.
Here's the recipe
Creamy Herbed Carrot soup
Source: Moosewood restaurant daily special
Ingredients
1 1/2 cups chopped onions
1 Tbs vegetable oil (I used olive oil)
1 celery stalk, chopped
2 garlic cloves minced or pressed
1 bay leaf
3 cups peeled and chopped sweet carrots
1 1/2 cups peeled and chopped sweet potatoes
3 cups water or vegetable stock
1/2 tsp dried thyme
1/2 tsp dried dill
2 cups milk or plain soy or rice milk
salt and ground pepper to taste
2 to 3 tsp fresh lemon jice
minced fresh chives or parsley
fresh dill springs
herbed croutons
Directions
In a soup pot sautè the onions in the oil for about 5 minutes. Add the celery, garlic and bay leaf and sautè stirring occasionally, until the onions are translucent, about 5 minutes. Add the carrots sweet potatoes, water or stock, thyme and dill. Bring to a boil and then reduce the heat, cover and simmer until the vegetables are soft, about 20 minutes. Remove the bay leaf.
Working in batches in a blender purèe the soup with the milk. Add salt, pepper and lemon juice to taste. Return the soup to the pot and gently reheat.
Top with chives or parsley, dill springs and croutons.
Serves 4 to 6
Yields 8 cups
Total time 45 minutes
my notes: I added 1 Tbs sugar and a little bit of nutmeg. I didn't use the lemon juice