Carrot Soup

Recommended Product

Print this Recipe

Carrot Soup

The light creamy texture of this soup is a truly delectable experience to relish. Augment the soup's hearty flavor by sprinkling pieces of fresh fennel and browned bacon over drizzled sour cream.

Ingredients

Recipe Details

  1. In a stockpot, heat the olive oil over high heat. Add the bacon and cook until well brown, stirring well about 3-4 minutes.
  2. Using a slotted spoon, transfer the bacon to a plate linked with a paper towel and set aside.
  3. Add the onion, garlic, carrots, thyme, and red pepper flakes to the pot and continue to cook over medium-high heat stirring well until the onion begins to soften, about 3-4 minutes.
  4. Add the wine, bring to a boil and stir well to dislodge the brown bits at the bottom of the pan. Cook until the wine is reduced by 1/2, about 3 minutes.
  5. Add the chicken stock, bring to a boil then reduce the heat to medium low and cook for 40-45 minutes stirring well every 15 minutes.
  6. Add the soup, in batches, into a food processor and process it to smooth cream-like consistency. Place the soup back in the stock pot and keep warm.
  7. Serve the soup in bowls and decorate the top of each bowl with a light drizzle of sour cream, pieces of fresh fennel and pieces of browned bacon.
  8. Chef's Tip: For a more elegant finish, using a squirt bottle, decorate top of each bowl of soup with concentric circles of sour cream, then score it at equal intervals with the top of a paring knife's blade, moving from the outside circle inward, toward the inside circle. It will create a very elegant design.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>