Carrot-Apple Soup
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Ingredients
1 ½ pounds peeled and chopped carrots (about 8 large)
3 sour apples (like Granny Smith) or cream apples (like McIntosh), peeled and chopped (about 1 pound).)
1 large yellow onion, chopped
2 cups cream
1 ½ cups unsalted chicken stock
1 ¼ cups apple cider vinegar
3 sprigs fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Side dish: sour cream, diced apples
To make
The sophisticated technology of making this simple soup eliminates the need for sauteing vegetables, which preserves the bright color and aroma of carrots and makes the soup more vivid and refreshing. To keep it vegetarian, replace the chicken broth with vegetable stock.
Bring all the ingredients to a boil in a roasting pan over medium-high heat; reduce the heat to low and simmer, stirring occasionally, for 50-60 minutes or until the carrots are tender. Remove from heat and let cool for 15 minutes.Remove the thyme sprigs. Blend the soup in batches in a blender or food processor until smooth. (For a thinner soup, add more broth, 1 tablespoon at a time. )
Bring all the ingredients to a boil in a roasting pan over medium-high heat; reduce the heat to low and simmer, stirring occasionally, for 50-60 minutes or until the carrots are tender. Remove from heat and let cool for 15 minutes.Remove the thyme sprigs. Blend the soup in batches in a blender or food processor until smooth. (For a thinner soup, add more broth, 1 tablespoon at a time. )
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Author:Admin
Published: 11/20/2023 9:03 PM
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