It’s amazing and now it’s a staple.
The best part is that it taste so clean and the flavors of the simple ingredients give that complete mouth-feel. You know the feeling I am talking about: after you swallow, your mouth has that complete feeling of contentment.
This is an easy soup. And if you haven’t figured me out by now, I like things simple and easy.
Tip: If you have a friend who is sick or just down-and-out, this dish may just hit the spot. Last week I made this for my friend, Mrs. Lawson, who just had surgery. Out of an entire bag of goodies that I dropped off with her, this is the one dish she raved about and asked for the recipe!
So, Mrs. Lawson, this one’s for you!
Alice Waters Carrot Soup
Melt in a heavy-bottomed pot:
4 tablespoons (½ stick) butter
2 onions, sliced
1 thyme spring
Cook over medium-low heat until tender, about 10 minutes. Add:
2 ½ pounds carrots, peeled and sliced (about 6 cups)
(Today I diced up 3 cups of Yukon gold potatoes and added at this point. Husband’s request was a good one!)
Cook for 5 minutes. Cooking the carrots with the onions for a while builds flavor. Add:
6 cups broth (today I used the broth from the whole chickens we cooked yesterday – what flavor!)
Bring to a boil, lower the heat, and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste, and puree if desired.