Roasted Carrot Soup
5 lbs. organic carrots
3 small onions, chopped
4 Tbsp butter
1 Tbsp fresh thyme, chopped
Cup half and half
2 Tsp white balsamic vinegar
Heat oven to 400 degrees.
Salt and pepper.
Then combine the carrots with the onions and cover everything with water.
Then run the mixture through a chinoise. Believe me, this is the secret to the amazing texture!
Return mixture to stock pot and heat over low.
Add cream and white balsamic vineger (or any mellow acid).
I ate this soup at a Seattle area restaurant and was blown away. The sous chef told me the recipe. Big caveat: I didn't measure out any of the ingredients. I winged it, so don't expect the measurements to be exact.
The secrets are roasting the carrots, pressing the blended soup through a chinoise, and the blast of acid at the very end to cut the fat. The consistency is like pudding. This is a very simple soup but it takes about 5 hours from start to finish. It is so worth it.
Saturday, January 2, 2010 - 3:41am
March 16, 2010
this recipes sounds great...i love roasted carrots and i think the flavor will come out great in the soup. thanks for sharing.