Carrot Soup Texas Style Sallye Recipes

SIMPLE CARROT SOUP

Steps:

• Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
• Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
• Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
• Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

CARROT SOUP TEXAS STYLE (SALLYE)

Steps:

• Peel and quarter onion and place in food procerssor Clean celery and cut into 2" lengths add to food processor Peel garlic clove and add to food processor. Pulse until coarsely diced. Set aside
• Peel carrots and cut into thin slices. Set aside. Wash cilantro and drain, cut off stems and dice leaves. Set aside.
• Place olive oil in heavy saucepan over medium high heat. When oil starts to shimmer, add vegetables from food processor and fry gently until softened (about 5 minutes). Stir frequently with wooden spoon.
• Add cumin and cilantro; continue to fry for about a minute to release the flavors.
• Add the carrots, vegetable stock, salt and black pepper to the onion mixture and stir until well blended. Bring to a boil and then lower heat until soup isjust simmering.
• Cover and simmer for 30 minutes or so until vegetables are tender, stirring occasionally with a wooden spoon.
• Remove from heat and let cool for 5 minutes.
• Puree the soup until smooth with a hand blender or food processor. Return to saucepan and reheat, stirring frequently to avoid burning.
• Ladle into bowls and garnish with cilantro sprigs.