I've been craving soup this fall! It's just perfect this time of year. Last week I made some carrot soup adapted from a recipe I found on Bleubird Vintage. It turned out yummy, good enough to make again sometime! It was even better the second day after all the flavors fully melded together! I think next time, I would try and get carrots from the farmers market to get more of that "carroty" flavor and use chicken stock or vegetable stock like the origonal recipe calls for.
Ingredients
1 large onion, chopped
2 tablespoons of butter
2 cloves of crushed garlic
10 unpeeled carrots, washed well and sliced
4 cups of beef broth
2 cups water
1.5 tsp parsley
1.5 tsp dill
1 tsp oregano
1 tsp thyme
1/2 cup creme fraiche
salt & pepper to taste
Directions
Chop onion and crush garlic into pot. Add butter. Saute on med-low heat stirring occasionally until onions somewhat transparent. Meanwhile, wash and slice carrots. When onions are somewhat transparent, add carrots, beef broth, water and spices to the pot. Stir together. Bring to a low boil, then let simmer for 45 minutes. Add creme fraiche and let simmer additional 15 minutes. Use an immersion blender* and puree soup. Add salt and pepper to taste. Serve warm.
Try serving as a light soup before dinner or with english muffins or grilled cheese sandwitches for lunch!
Do you guys have any favorite soups to make this time of year??
* Note: I don't have an immersion blender, so I carefully poured the hot soup into a regular blender and pureed the soup with that. But you need to be very careful trying this, hot air is released as the soup is being blended and will "explode" from the top of the blender. So you need to go slowly and leave room for the hot air to vent from the lid.
