Yesterday I spent time walking through one of the most beautiful gardens I have been in. My friends could rent their yard for weddings, it is that pretty.
The weather has been a bit chilly for summer, so I decided to try a soup recipe that caught my eye.
I read a series of recipes from Cooks Illustrated that talk about making creamy veggie soups using more veggies & less cream. I like that & I think my waist might too.
So I went ahead and whipped up a batch of Carrot Soup. It was good. Sweet & fairly mild. Kind of like Butternut Squash Bisque. But after making it I came across a recipe that added Jalapenos & I am def. going to make that change.
I will say I enjoyed this soup more than my hubby did. But then again I knew how good it was for us & how much my eyesight might improve eating all those carrots.....
So maybe it is the perfect side to a mixed green salad, and should be served more to females?
Anyway it was lovely & I think the picts. can speak to that.
The Recipe:
1. Heat 2 Tbsp Butter in saucepan
2. Saute 1 med. Onion over medium heat til golden.
3. Add 2 Tbsp White Wine & 1.5 lbs Carrots
4. Add 2 cups Chicken or Veg. Stock, a pinch of Nutmeg, Salt & Pepper
5. Reduce heat to simmer & cook til Carrots are tender
6. Ladle carrot mix into blender w/ 1 cup Whole Milk, blend til smooth
7. Return soup to saucepan over low heat if too thick stir in additional milk
8. Adjust seasonings to taste & serve warm, garnished with minced herbs
*adds I will consider next time: curry powder, coconut milk, cayenne pepper or jalapenos & garlic.
