Wortelsoep Carrot Soup Recipes

WORTELSOEP - CARROT SOUP

Steps:

• Melt butter in a large soup kettle and brown the onion.
• Stir in flour and add broth; continually stirring to the boiling point.
• Add the remaining ingredients; cover and let simmer for 2 1/2 hours.
• Strain solids; whirl in blender or food processor until smooth and return to the broth.
• Serve hot.

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.

POTAGE CRéCY (FRENCH CARROT SOUP)

Steps:

• Over medium heat, melt butter in a heavy dutch oven. Stir in the onions and cook 5 minutes, until golden.
• Add carrots, broth, tomato paste and rice. Simmer 30 minutes.
• Puree in blender in small batches until smooth. Return to pan.
• Add salt and pepper and stir in the cream. Simmer for 10 minutes.
• Stir in the softened butter and serve with two carrot curls per serving.

CREAMY CARROT SOUP

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.