My great friend Susan, who was supporter of this blog before it was a blog, brought this gorgeous and absolutely delicious soup to The Second Unconfidential Cooks’ Dinner. All my friends from The First Unconfidential Cooks’ Dinner came, and on this night they, in turn, invited new friends…and true to form, everyone—friends and friends of friends—brought a dish and its recipe. It was a great night with great food starting with this soup (even Bruce, who’s never met a carrot soup he’s liked, loved it!). The recipe comes from the Moosewood Cookbook—Susan went to college at SUNY in upstate New York, very close to Cornell and Ithica where the Moosewood Cafe was born, and bred really healthy, good-for-you fare long before that was the pc thing to offer. Susan says she’s been making it for, well, decades (but, since we’re the same age I can tell you…not that many).
In the book, there are three seasoning variations to choose among, and she chose the ginger version….
(4 to 5 servings)
2 pounds carrots, peeled and chopped
4 cups stock (Susan used homemade vegetable stock)
1 1/2 t. salt
1 cup chopped onion
1 to 2 cloves chopped garlic
4 T butter or olive oil
Pinch of salt
1 cup half and half
1 t. grated fresh ginger root
Toasted nuts or sour cream/creme fraiche/yogurt for garnish
Bring carrots, stock and salt to a boil. Cover and simmer 12 to 15 mnutes. Let cool to room temperature.
Sauté onion and garlic in 3 tablespoons of butter or olive oil with a pinch of salt, until onions are clear. (The recipe calls for adding one-third cup chopped cashews or almonds at this point but Susan omits, and says she’s never added them.)
In another pan, sauté ginger in remaining tablespoon of butter, and add to carrot mixture along with the onion-garlic mixture. Purée until smooth in a blender, then return to the pot. Whisk in the half and half. You can serve the soup chilled or hot…but heat slowly, stirring frequently and be careful not to let it boil. Garnish with toasted nuts or a dollop of sour cream/creme fraiche/yogurt.
Other Recipes from Susan