Dinner Tonight: Alice Waters's Carrot Soup
Some of my neighbors were out of town last weekend and graciously let us plunder their CSA shipment. I'm completely new to this process. It's such an odd feeling to walk home from the farmers' market with a large box of vegetables without a clue as to what's inside. It's kind of a game—what's in the box? And will you be able to use it all? I ended up with a bunch of tomatoes, kale, celery, and way more carrots than I've ever purchased before. I decided to tackle the orange guys first.
When you need to use a whole bunch of fresh vegetables, who better than Alice Waters for help? This recipe from Soup's On! couldn't get much simpler. It's just some sliced carrots mixed with onion and thyme. Everything is cooked gently and simmered until tender. The contents are left chunky (instead of being pureed). My only worry was whether the humble ingredients could make a truly interesting soup.
I never should have doubted Alice. The chunky soup is slightly sweet and soothing, and I love that it's not blended. The late summer soup is filled with texture and variance in every bite.
Alice Water's Carrot Soup
- serves 3 to 4 -
Adapted from Soup's On! by Alice Waters
Ingredients
2 tablespoons unsalted butter
1 onion, sliced
1/2 sprig thyme
1 1/4 pounds carrots, peeled and thinly sliced
1 teaspoon salt
3 cups chicken stock
1 tablespoon chopped chives
Procedure
1. Toss the butter into a pot set over medium-low heat. When butter has melted add the onion and thyme. Continue cooking on medium-low heat for 10 minutes, stirring occasionally.
2. Add the carrots and cook for 5 minutes, stirring occasionally.
3. Pour in the stock and turn the heat to high. Bring to a boil and then reduce the heat, add the salt, and simmer for 30 minutes.
4. Serve with a sprinkling of chives.
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9 Comments:
I came home today from the farmers' market with a bunch of carrots, and was just about to look for something interesting to do with them. Thanks!
AliceBlue at 4:34PM on 08/26/09
This recipe looks nice and easy. I think I have everything at home, except I have rosemary instead of thyme. Anyone have any thoughts on how this would turn out? I'm thinking it'd be okay, but curious what others think. Thanks!
Emmi24g at 5:21PM on 08/26/09
mmmm...
this recipe screams to me additional changes:
"ADD DILL TO ME AND BLEND TO SMOOTH CONSISTENCY"
hungrychristel at 5:56PM on 08/26/09
I'm with Nick on this one...I prefer non-blended soups. And Emmi24g, I'm not sure why you're doubting that it will be good, considering the above description: sweet, soothing, with good textures: sounds delicious to me.
July at 6:16PM on 08/26/09
I also prefer non-blended soups and I have been having a soup filled summer. I make one or two a week for lunches. I was running out of ideas and I think this one is perfect. Thanks
rumanddiet at 6:42PM on 08/26/09
I think @Emmi24g is asking how it would be with rosemary. And I, for one, think it would be lovely with rosemary.
Yamoo at 7:07PM on 08/26/09
@Yamee: I realize my mistake. I agree that rosemary would be tasty!
Nick Kindelsperger at 7:12PM on 08/26/09
I'm eating a bowl of this now - made with veg broth instead of chicken. Yum!
Easy and delicious. I often end up with leftover carrots, and this is a great use for a big batch of them considering all the ingredients are already in the house.
nalega at 8:28PM on 08/26/09
Rosemary would be a great addition, though, I think adding a SMALL amount of curry powder and a PINCH of cinnamon (I'm talking very little here folks), it would add such great flavor.
egghunt at 9:19AM on 08/27/09