 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This soup is brilliantly colored, smooth, can be made zestier if you like with more ginger, and has been a huge success with my family and friends. Ingredients:
2 tbsp unsalted butter |
2 medium onions, peeled and minced |
1 1/2 quart chicken stock ( or vegetable broth in a pourable box ) |
2 pounds carrots, peeled and sliced evenly |
2 tbsp +/- freshly grated ginger (freeze it first to make grating easier) |
1 cup heavy cream |
kosher salt and freshly ground pepper to taste |
sour cream |
chopped flatleaf parsley to garnish |
Directions:
1. In a large saucepan melt the butter and then add the onions, stir them often, and cook until they are translucent.
2. Add the chicken broth, carrots, and ginger and bring to a boil. When a boil is reached turn the heat down to simmer and cover the saucepan. Cook until the carrot slices are tender when stabbed with a fork.
3. Let cool a bit to make handling easier and safer.
4. In about two-cup batches transfer the vegetables and some stock to a blender and puree until very smooth. Pour back into the pot and keep pureeing batches until it is all smooth.
5. Add the cream and slowly bring back to a high heat and season with the salt and pepper to taste. Keep stirring so the solids don't sink to the bottom of the pot.
6. To serve - ladle the soup into bowls and garnish with a Tbsp. of sour cream and top that with the chopped parsley. I used a knife and drew the sour cream out in lines from the center, it was beautiful.
|
|