This soup is made with the essence of carrots, but using olive oil fried breadcrumbs will add a crunchy texture and a touch of richness. The recipe is from Martha Stewart Living, June 2009. To make the soup, melt butter in a medium skillet over medium heat. Add diced onions and cook until softened, about 4 minutes. Add carrots and cook for 2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat and simmer until carrots are very tender, 25 to 30 minutes. Puree soup in batches in a blender and strain through a fine-mesh sieve. Stir in honey and season with salt and pepper. Chill soup for at least 3 hours or overnight. To prepare the breadcrumbs, heat olive oil in a medium skillet over medium-high heat. Add fresh, unseasoned breadcrumbs and stir constantly until golden brown, about 2 minutes. Transfer to a bowl and let cool. Stir in chopped fresh flat-leaf parsley and season with salt and pepper. Garnish each serving of soup with 1 tablespoon of breadcrumb mixture and, if desired, thinly sliced carrots.
27.04.2023 @ 03:31
This soup is made with the essence of carrots, but using olive oil fried breadcrumbs will add a crunchy texture and a touch of richness. The recipe is from Martha Stewart Living, June 2009. To make the soup, melt butter in a medium skillet over medium heat. Add diced onions and cook until softened, about 4 minutes. Add carrots and cook for 2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat and simmer until carrots are very tender, 25 to 30 minutes. Puree soup in batches in a blender and strain through a fine-mesh sieve. Stir in honey and season with salt and pepper. Chill soup for at least 3 hours or overnight. To prepare the breadcrumbs, heat olive oil in a medium skillet over medium-high heat. Add fresh, unseasoned breadcrumbs and stir constantly until golden brown, about 2 minutes. Transfer to a bowl and let cool. Stir in chopped fresh flat-leaf parsley and season with salt and pepper. Garnish each serving of soup with 1 tablespoon of breadcrumb mixture and, if desired, thinly sliced carrots.