Monday, November 26, 2007

Carrot Soup

8 servings

from Alice Waters, The Art of Simple Cooking

Melt in a heavy-bottomed pot:

4 tbl (1/2 stick) butter

2 onions,s liced
1 thyme sprig

Cook over medium-low heat until tender, about 10 minutes. Add:

2.5 lbs carrots, peeled and sliced (about 6 cups)

Season with salt

Cook for 5 minutes. cooking the carrots with the onions for a while builds flavor. Add:

6 cups broth

Bring to a boil, lower the heat and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste, and puree if desired

Serve with chopped fresh herbs and creme fraich.

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