Carrot Soup
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- 1 2/3 lbs carrots (slicing grade)
- 2 1/2 tablespoons olive oil
- 3/4 cup yellow onion, diced
- 1/3 cup heavy cream
- 1 teaspoon fresh sage
- 1/3 cup walnuts
- 1 1/2 tablespoons olive oil
- 1/2 cup carrot, chopped
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 2 quarts water
Recipe
- 1 1. scrub and rough dice carrots.
- 2 2. use a large spoon to toss carrots in large bowl with half of the olive oil, salt, and pepper.
- 3 3. transfer to baking pan and roast in oven 10-20 minute or until soft.
- 4 4. peel and rough dice onions.
- 5 5. toss in a large bowl with the rest of the olive oil, salt, and pepper.
- 6 6. transfer to baking pan and roast 8-15 minute or until done.
- 7 7. transfer carrots and onions along with roast liquid from pan to kettle on stove and heat over medium heat until vegetables are very soft.
- 8 8. thin using vegetable stock; (see attached recipe) adjust to baby food consistency. (most of the stock will be used).
- 9 9. puree soup mixture using blender or food processor.
- 10 10. stir in cream.
- 11 11. adjust soup to thin applesauce consistency using stock.
- 12 12. season soup to taste with salt and pepper.
- 13 13. check temperature of soup (should be maintained at approximately 160º).
- 14 14. preheat griddle to 350°.
- 15 15. julienne cut sage.
- 16 16. hand chop walnuts roughly.
- 17 17. saute sage and walnuts with olive oil on griddle until lightly browned, about 5 minutes.
- 18 18. portion soup into ½ cup servings using ½-cup spoodle.
- 19 19. garnish with sage and walnut mixture.
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