Soups
Carrot soup perfect for the Winter time.
This was again a surprising discovery. After a bolognaise, we had so much celeri left over, that i started to look what to do with it. We tried them in the oven, but the kids really didn’t like it… until i found a nice recipe for a soup that we could do … and WOW! The kids are now addicted! Perfect for Fall and Winter months, it helps us to give them something good, hot and hearty as an appetizer before dinner.
From celeri, we moved also to Pumpkin and then to Carrots … all of them are just delicious!
The soup is know as velouté in France, as it is not “clear” but rather a vegetable cream.
Super simple to make, and really good. Here the details:
Ingredients (for 4 persons)
For Celeri Soup: 400 gr Celeri, 1 small onion, 1 potato
For Carrot soup: 500 gr. carrots, 2 potatoes
For Pumpkin: 600 gr pumpkin, 2 carrots, 1 small onion, 1 potato
40 cl. chicken stock
25 cl. crème liquide
10-20 gr butter
salt and pepper.
Preparation
1 - Peal the potato, and clean all the vegetables before cutting them in chuncky pieces.
2- Prepare the chicken stock, and have ready for use.
3- In a pan, melt the butter and add the onion until golden (2-3 min). Then add the other vegetables and cook for about 2 min and stir from time to time to avoid that it sticks to the pan. Add the chicken stock. Cover and let simmer at medium temperature for 30-35 min.
4- Remove from the fire, and finely mix (liquify with a mixer) adding the crème, salt and pepper to your preference. Then heat up again and serve hot.
A couple of drops of olive oil also give it a nice touch. For the carrot soup, some crème fraîche works great and for the celeri one,
