Friday, 17 May 2013

Carrot Soup with Dill & Chives

The trouble with having a garden is that I forget what's available in the markets. Or rather, I forget that what's available in the garden has a much wider availability range than what's for sale. Right now, carrots will be very hard to still find for sale. In the garden, though, I am yanking out last years carrots as fast as I can think of things to do with them, before they go to seed and/or I need to plant something else in that spot. Anyway, this made good use of an entire row of them. Only about 6 more rows to go...

6 servings
45 minutes - 30 minutes prep time

Carrot Soup with Dill and Chives

900 grams (2 pounds) carrots
4 cups chicken stock
1 teaspoon salt (OPTIONAL)
1/4 cup minced fresh dill
1/4 cup minced fresh chives
3 tablespoons butter
3 tablespoons flour
freshly ground black pepper to taste
3 cups milk

Peel and trim the carrots, and cut them into chunks. Put them in a large pot with the chicken stock and bring to a boil. Add the salt if it is required - only if you use unsalted chicken stock. If your stock is salted, omit it for now and adjust the salt at the end of making the soup. Simmer for 15 to 20 minutes, until the carrots are quite tender. Purée the mixture in a blender or food processor until smooth. This can be done in advance, anc refrigerated  until wanted.

Wash, dry, and mince the herbs. Put the butter and flour into a heavy-bottomed soup pot, and cook for 2 or 3 minutes, stirring constantly. Add the minced dill and chives about halfway through, and continue cooking until they are softened and reduced. Season with the pepper. Slowly mix in the milk, a little at a time, stirring well between each addition to avoid lumps. Once the milk is all in, continue to cook and stir over medium-low heat, until the mixture thickens. Mix in the carrot purée and heat through. The soup can be made in advance and re-heated.

Last year at this time I made Tzatziki Stuffed Cucumbers.

No comments: