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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This has been adapted from an old Bon Appetit recipe. It can be served hot or cold, preferably with crusty bread - no butter needed. Quantities do not have to be strictly adhered to! Ingredients:
1 1/2 lbs carrots, cleaned and cut into chunks |
3 1/2 cups chicken stock (broth) |
1 large onion, cut into chunks |
2 teaspoons sugar |
1 tablespoon apple cider vinegar |
1 1/2 teaspoons thyme leaves, stripped off stalks or 1/2 teaspoon dried thyme |
1 tablespoon finely grated lemon rind |
1/2 teaspoon ground cumin |
3/4 cup cannellini beans, canned, drained |
1 cup fresh cream |
salt |
1/4 cup very finely chopped parsley |
1/2 cup sour cream or 1/2 cup creme fraiche, as a topping |
Directions:
1. In a large pot combine the carrots, stock, onion, sugar, cider vinegar, thyme, lemon rind and cumin, and bring to a boil.
2. Reduce heat until soup simmers.
3. Cover and simmer until carrots are tender - about 15 minutes, but test with a long-handled fork.
4. In a blender or processor, pureé the soup in batches, adding some beans with each batch. Pour the pureé into a large bowl as you work. Pureé the soup until very smooth.
5. Then pour the soup back into the pot, heat up, and add the cream, stirring. Stir over low heat until heated through.
6. Add the finely chopped parsley, stir in, and taste: it will need more salt as modern stock granules (if used) are not very salty.
7. Serve in warmed soup bowls or mugs, and add a dollop of sour cream to each serving.
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