Alice Waters’s carrot soup
A creamy, cream-less, richly satisfying yet indisputably healthful soup. A boldly simple and surprisingly delectable recipe from Alice Waters’s brilliant The Art of Simple Food.
- 4 tablespoons butter
- 2 onions, sliced
- 1 sprig thyme (or 1/2 teaspoon dried)
- 2 1/2 pounds carrots, peeled and sliced (about 6 cups)
- 6 cups chicken broth
- In a heavy-bottomed pot, melt the butter. Add onions and thyme and cook over medium-low heat until soft, about 10 minutes.
- Add the carrots, season with salt and cook for five minutes.
- Add broth. Bring to a boil, turn heat to low and simmer until the carrots are tender, about 30 minutes.
- Season to taste with salt and puree if desired. It’s easiest to use an immersion blender with hot liquids, though you may need a real blender to achieve a truly velvety texture. Safety alert: If using a blender with hot soup, be careful to blend in small batches, using a kitchen towel to hold the lid securely. Blending hot liquid releases a lot of steam, and you are at risk of blowing the lid off or scalding your hands unless you keep a tight grip on top and use a towel to protect you from any escaping steam.
Serves 6 to 8.
- For lighter, simpler soup, skip preliminary cooking and add onions and carrots directly to broth.
- Garnish with whipped cream or creme fraiche seasoned with salt, pepper and chopped herbs (eg chervil, chives, tarragon).
- Add 1/4 cup basmati rice with the carrots, use water instead of broth, add 1 cup plain yogurt just before pureeing and garnish with mint.
- Cook a jalapeno pepper with the onions, add some cilantro before pureeing and garnish with chopped cilantro.
- Toast cumin seeds in clarified butter or olive oil and use to garnish soup.
- For vegetarian/vegan option, use vegetable broth or water in place of chicken broth. Use water only if you are using very fresh and flavorful carrots.
- A sprinkle of Heidi’s celery salt would be fantastic on top, or parmesan cheese toasts on the side.
Here’s a link back to the post and pictures.