Sopa De Cenoura - Carrot Soup - Portugal |
|
 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
It is a recipe by Ana Patuleia Ortins This is a truly wonderful dish that is easy to make and loaded with vitamin A. It is unique because a straight forward puréed soup that does not require other ingredients to give it additional texture is unusual in Portuguese cooking. When entertaining, I dress this soup up with a drizzle of heavy cream. Ingredients:
4 tablespoons olive oil |
1 onion, small, coarsely chopped |
1/4 cup tomato, very ripe, peeled, seeded, coarsely chopped |
1 garlic clove, left whole |
1 lb carrot, peeled, coarsely chopped |
1 sweet potato, medium, white, peeled, chopped into 1-inch pieces |
1 cup turnip, yellow, peeled, roughly chopped (rutabaga) |
4 cups water |
1 tablespoon salt, coarse sea |
1/8 teaspoon white pepper |
Directions:
1. Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
2. Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
3. Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
4. Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and purée the soup (a hand-blender works well).
5. Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.
|
|