Wednesday, June 1, 2011

Carrot Soup

What's Up Doc?
Carrot Soup.
My mom always said: " Eat your carrots, they're good for your eyes."
I never liked eating carrots.
I sometimes cook them with honey and butter.
I always render them down in my spaghetti sauce, mirepoix or and in a vegetable medley.
I think the best way to eat them is in a soup.
Here is a quick and easy recipe:

2lbs. of medium carrots.
4 cups of low sodium chicken stock
2 small garlic cloves
1tbsp. of butter
1/3 cup of cashews
1 cup of plain yogurt
1 tbsp. each of thyme, marjoram (or oregano), pepper, and basil.
1 1/2 tsp. of salt

Chop carrots and place them in a stock pot with chicken stock and tsp. of salt.
Cook over medium / high heat until carrots are fork tender.
Let carrots and stock cool.
Mince garlic.
Chop cashews.
In a food processor, add carrots, chicken stock, garlic, cashews, marjoram, thyme.
Fold in yogurt.
Place carrot soup in bowl and season to taste with salt and pepper.
Sprinkle with basil.

Now I know why rabbits are so happy.
Happier if they served this soup with a glass of Merryvale 2005 Carneros Chardonnay.

"what's up doc?"
Carrot soup.


No comments:

Post a Comment

Post your comments, suggestions and favorite recipes and wines here