Puree of carrot soup

 · Puree of carrot soup

 

INGREDIENTS

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

1 large onion, chopped

2 pounds sweet carrots, peeled and thinly sliced

 Salt to taste

¼ teaspoon sugar

2 quarts water, chicken stock, or vegetable stock

 Freshly ground pepper to taste

2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish

1 cup toasted croutons for garnish (optional)

Cream for garnish

 

 

Method:

 

Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add  water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.

Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.

Serve, garnishing each bowl with croutons and a sprinkle of herbs,cream.

 

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