Carrot Soup
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Tuesday, April 3, 2012 at 10:04 PM
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From the Kitchen Window column

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This makes an intense soup that, I think, is better suited to a first course than an entree. The addition of carrot juice, a technique I borrowed from a recipe in Modernist Cuisine, gives the soup a deep, sweet carrot flavor. The chive oil highlights it even further.

Serves 6 to 8 as a first course

2 tablespoons unsalted butter

1 small onion, coarsely chopped (about 3 ounces)

1 pound carrots, peeled and cut into coins about 1/2 inch thick

1/2 cup dry sherry

3 cups low-sodium chicken stock

1/4 teaspoon vanilla extract

Pinch cayenne

1/2 cup carrot juice

Kosher salt to taste


Plain whole milk yogurt

Chive Oil (recipe below)

For the soup, melt the butter in a large saucepan or pot over medium heat. When the butter stops foaming and starts to brown, add the onions and cook, stirring occasionally, for 2 to 3 minutes, until they begin to soften. Add the carrots and sprinkle with salt. Cook for another 5 to 6 minutes until onions are very soft and carrots have begun to soften.

Turn the heat to high and add the sherry. Bring to a boil and cook until most of the sherry has evaporated.

Turn the heat back to medium and add the chicken stock. Bring the soup to a simmer and cover. Cook for 20 to 30 minutes, until carrots are very soft. Stir in the vanilla and cayenne.

Remove from heat and let cool slightly.

Pour the soup into a blender and puree until smooth. (If soup is still hot, work in batches and be careful to hold the lid on firmly.) If soup is not completely smooth, pour it into a bowl through a medium sieve.

Return the puree to the pot and stir in the carrot juice. Bring just to a simmer and add salt to taste. To serve, drizzle with a little chive oil and yogurt.

Chive Oil

1/2 ounce fresh chives, coarsely chopped

1/4 cup olive oil

Place the chives and oil in a small food processor, blender or chopper. Blend on high speed until completely smooth and bright green. Press through a fine mesh strainer. Keep refrigerated for up to a week. (Try the leftover chive oil in salad dressings or drizzled over other vegetables.) [Copyright 2012 National Public Radio]

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