But now and then something comes along that is so appealing and no one else is gonna cook it for me, if you know what I mean.
So I made this , on the weekend, with company ... so this review is not just me ... this soup is Delicious.
It is ridiculously easy to make, quick to make ( a priority in my limited attention span for cooking) and so very tasty ... did I mention it is pretty too ?
Carrot Soup ( or you can just call it zoop)
INGREDIENTS
2 pounds of carrots, cut into large chunks. You can peel them or not - I usually don't!
2 onions, peeled and quartered
1 tablespoon fresh thyme, or 1 teaspoon dried
4 cups chicken broth
Salt and pepper to taste
Your choice of toppings - bacon, toasted nuts and sauteed bread crumbs are all wonderful!
DIRECTIONS
1. Bring the chicken broth to a simmer in a large pot. Add carrots, onions and thyme and simmer until carrots are soft, about 15-20 minutes.
2. Transfer to a blender and process until smooth - you will probably have to do this in batches. Return to the pot.
3. Season to taste with salt and pepper, and if the soup is too thick for you, thin it with a little more chicken broth. Reheat over low heat until it is nice and hot.
4. Ladle into bowls with your choice of toppings - and plain is wonderful too!
Now go to Framed Cooks and enjoy all of her recipes.
2 comments:
Candice these are the types of soups I always make, substituting veggie broth and using different combinations of veggies.
You need to purchase a portable stick blender, SO MUCH easier than doing that part in a big blender in batches. You do it right in the soup pot - quicker and convenient, less cleanup. It's my very favorite kitchen utensil - I have the Braun, use it a couple of times a week, and it's been making my soups for many, many years!!
Hugs - Mary
I love making soup lately and I have been collecting recipes.
I have a large heavy duty blender, the whole pot goes in and comes out soup ..
I had a stick blender but never remembered to use it lol so I gave it away to a better cook than I :)
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