It’s been awhile since my friend Jess and I have gotten together to cook. Jess and her husband, Greg, are getting ready to move into a new house and they are currently in the process of emptying out their kitchen. It just so happened that Jess had a frozen turkey in her freezer that she hasn’t had the chance to make, so she invited us over for sort of a spring-focused thanksgiving.
On the menu was turkey (of course), carrot soup, oven-roasted asparagus, sauteed sweet potatoes, rosemary and olive oil bread, chocolate stout cake, and a fresh strawberry tart. It was all very delicious, but my favorite dish was the carrot soup. Jess found it in a spring Martha Stewart Everyday Food magazine and it was surprisingly scrumptious and easy to make. With minimal ingredients, the soup is a perfect meal for spring. And it makes super leftovers. The recipe is below.
Thanks to Jessica for another great meal.
Happy Monday, everyone!
- 1/4 cup (1/2 stick) unsalted butter
- 1 medium yellow onion, diced small
- 1/4 cup all-purpose flour
- 1 cup water
- 4 cups low-sodium chicken broth
- 1 1/2 pounds carrots, chopped
- 1/2 cup milk or cream
- Salt and ground pepper
- In a large pot, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender (about 8 minutes).
- Add flour and cook, stirring for about a minute.
- Add broth and 1 cup water and bring to a boil over high, whisking constantly. Reduce heat and simmer for about 10 minutes, stirring occasionally.
- Add carrots and bring to a simmer. Cook for 20 minutes or until carrots are very tender.
- Using an immersion blender, puree until the soup is a uniform and smooth texture. If you don’t have an immersion blender, you can transfer the soup to a blender in smaller batches and blend until smooth.
- Add milk or cream and heat over medium until warmed through. Season with salt and pepper.
Source: Barely adapted from Martha Stewart