This afternoon, I was looking for a carrot soup recipe in my classic cookbooks, ( basic – “Betty Crocker”, and Good Housekeeping Cookbook), and did not have success. I’ve actually collected many more books. I suspected, I ‘d have to check my Vegetarian type cookbooks. Ahh , success.
From the Moosewood Cookbook from my mother’s collection is the following recipe.
45 minutes to prepare 4-5 servings
2 pound carrots, peeled and scrubbed, and chopped
4 cups stock or water
1 1/2 tsp salt
optional : 1 medium potato, chopped ( for heartier soup)
Bring to a boil. Cover and Simmer 12-15 minutes. Let cool to room temperature.
Next, Saute in 3-4 TBSP butter with a little salt, 1 cup chopped onion, 1-2 small cloves crushed garlic, 1/3 cup chopped cashews or almonds until onions are clear.
Puree everything together in a blender until smooth. Return the puree to a kettle or double-boiler and whisk in one of the following:
1 cup milk
1 cup yogurt or buttermilk plus a little honey
1/2 pint heavy cream
or 3/4 cup sour cream
Now heat this very slowly, ( this means on low flame and keep a careful eye on it, so as not to scorch your pan!)
Here are seasoning combinations to choose from:
2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon
or 1/2 to 1 tsp thyme, marjoram, basil,
or 1 tsp fresh grated ginger root, sautéed in butter plus a dash of Sherry, (add just before serving.)
Garnish with grated apple or toasted nuts or sour cream.
For my afternoons’ soup creation, I chose the nutmeg , and cinnamon combination. I tasted a couple small spoonfuls and it is delicious. I put the rest in the fridge for later or tomorrow’s supper.