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CARROT WITH TOASTED ALMOND SOUP Recipe | |
Soup | |
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Ingredients:
CARROT WITH TOASTED ALMOND SOUPThe secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor. 1 cup sliced shallots (about 4 large) 1 Turkish or 1/2 California bay leaf 1/4 teaspoon ground ginger Rounded 3/4 teaspoon curry powder 1 teaspoon chopped fresh thyme 1/2 stick (1/4 cup) unsalted butter 1 small boiling potato (3 oz) 1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick 1 3/4 cups reduced-sodium chicken broth (14 fl oz) 1 cup apple cider (preferably unfiltered) (poster used apple juice) 1 1/4 cups water 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup sliced almonds, toasted
Directions:
DIRECTIONS:Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes. Meanwhile, peel potato and cut into 1/2-inch cubes. Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf. Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds. Cooks' notes: ? Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary. ? Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature. Makes 4 (first course) servings. Gourmet November 2006 | |