Some cosmetic changes in preparation for larger site changes in the works.

Close
barb_b

Hi Gay, This Carrot soup is my favorite...Carrot Soup with Curried Croutons and Carrot Chips posted

Veteran Member
6260 posts
Joined: Dec 10, 2005

Options

Posted to Thread #12665 at 6:16 pm on Nov 17, 2008

by Marc. I make it every thanksgiving. (Thanks again Marc!) We really enjoy it.
Regards,
Barb


From: Marc in Seattle (marcsch@microsoft.com [])

Carrot Soup with Curried Croutons and Carrot Chips
We had this soup at Canlis, a Seattle
institution. Greg Atkinson, their chef, is
a wonderful cooking instructor and always
kind enough to personally deliver a receipe
when you request it at his restaurant. This
soup is wonderful and has received raves
every time I've made it.

Aaron's Carrot Soup
(makes about 6 cups)

6 large carrots (about 2 lbs), scrubbed and
chopped
1 small red onion, peeled and thinly sliced
3 cups chicken broth
1 cup heavy cream
1/4 cup raspberry vinegar
1 1/2 tsp salt, or to taste
3/4 tsp white pepper, or to taste
curried croutons, recipe follows
carrot chips, recipe follows

Cook the carrots and onion in boiling
chicken broth for 10 min or until tender.
Stir, reduce heat to low and allow to simmer
20 minutes, or until the carrots are fork
tender. Transfer the soup to a blender,
secure the lid and then drape a towel over
the lid to prevent splashing. Puree until
perfectly smooth. (When I did this for
thanksgiving I also ran it through a chinois
a couple of times to ensure uniform texture,
but you dont have to do this, depending on
how you like the soup texture to be). In
the pan where the soup was cooked, heat the
cream to boiling and add the puree and the
raspberry vinegar. Season to taste with
salt and white pepper. Serve hot with
croutons and carrot chips.

Curried Croutons
(Makes 1 cup)

1 cup homemade-style white bread, cut into
tiny cubes
2 Tbsp melted butter
1 tsp curry powder
1/2 tsp sugar
1/2 tsp salt

Preheat oven to 350. Toss bread cubes with
melted butter and sprinkle with curry
powder, sugar and salt. Bake 12-15 minutes
or until golden brown and crisped.

Carrot Chips
(Makes 1/2 cup)
1 carrot, cut into paper-thin slices
oil for frying

Fry the carrot slices in 325 degree oil just
until curled and behinning to brown. Drain
on paper towels.


Other messages in this thread: