Thursday, January 10, 2008

Carrot Dill Soup/Carrot Ginger Soup

CARROT DILL SOUP
Serves 6

Adapted from the recipe of the same name in  The New Basics Cookbook by Julee Rosso and Sheila Lukins

In a soup kettle melt:

4 T unsalted butter [I use 4T olive oil]

Add:

1 large onion, diced

And cook over low heat until wilted, about 10 minutes.

Add:

2 ½ pounds carrots, well washed and chopped
2 ribs celery, leaves included, chopped
8 c chicken stock [I use non-fat stock, if purchased; I sometimes use vegetable stock]
½ c chopped fresh dill
Salt and pepper to taste
Pinch of cayenne pepper

Bring to a boil, reduce the heat and cover. Simmer until the carrots are tender, about 40 minutes. Allow to cool slightly.

Puree the soup in batches, in a blender or food processor fitted with a metal blade*. Return to the kettle and stir in:

2 T chopped fresh dill and heat through.

Serve each bowl garnished with a dollop of:

Crème fraiche [I omit or use low fat sour cream or non-fat yogurt]
Sprinkling of red pepper, finely chopped
Sprig of dill.


(CARROT)  ORANGE GINGER SOUP
Serves 4

This recipe is from  Famous for Fine Food: Favorite Recipes from Moosilauke Ravine Lodge (attributed sources: Moosewood Cookbook combined with Bon Appetit).  This is the soup served at the Lodge the night before Alex and Dan's wedding (photo above).

In a heavy large saucepan over medium-high heat saute:

2 T olive oil
1 c minced onion
1/2 c minced peeled fresh ginger [ummm... that's what  Famous for Fine Food says; that's a lot of ginger! In Moosewood Cookbook, Mollie Katzen suggests 1 t, I use ~ 1 T]

Saute until onion is translucent, about 5 minutes. Add:

3 c (or more) chicken broth
6 c sliced carrots (about 2 #).

Cover and simmer until the carrots are tender, about 30 minutes.  Allow to cool slightly.

Puree the soup in batches, in a blender or food processor fitted with a metal blade*. Return to the kettle and mix in:

1 c orange juice
1/2 c half and half [Katzen gives options of: 1 c milk, 1 c yogurt or buttermilk plus a little honey,  1/2 pint heavy cream, 3/4 c sour cream]

Cook over low heat 5 minutes.  Mix in

1/4 t ground cinnamon.

Season soup to taste with salt and pepper.  Garnish with matchstick-size strips of peeled carrot and fresh ginger [this would be for home, not the Lodge!]

"This soup can be made a day ahead and makes for great leftovers.  It goes well with pumpkin bread and is great for the fall! Also, it's quite quick - leaving plenty of time to climb Mt. Moosilauke."

November 2012: Moosilauke Whole Wheat Batter Bread also pairs well with this soup.

* April 2013: Just made some Beet Soup with Cumin with an immersion blender (see Cool Tools 3). Wow! The prep time is shorter and the clean-up much easier. Going forward I will be using the immersion blender instead of the food processor for all pureed soups.

No comments:

Post a Comment