Normally I would begin this entry with something like, “with the cold, fall weather, nothing is better than a good bowl of soup,” but it’s 80 degrees out and I’m in short sleeves and sandals.
However that didn’t stop me and Brian from making carrot soup last night for our bridge club. It’s a super easy recipe, and great for vegetarians. The only caveat is that you need a hand blender (or a food processor, but a hand blender is so much easier).
1 lb Carrots, peeled and coarsely chopped
1 bunch of celery, trimmed and coarsely chopped
2-3 large onions, coarsely chopped
1 stick of butter.
4-6 cups of stock (your choice, veg or chicken)
Salt and pepper to taste
Use a large 6 or 8 quart saucepan. Melt the butter, toss in the onions and celery. Cook to soften, 5 minutes or so. Toss in the carrots, stir and cover to cook for 5-10 minutes. Add Stock, cook 45 minutes. Puree till smooth. Add cream, salt and pepper if you would like.
Brian also likes to add ginger to his, but I’m not a fan.