Carrot with Toasted Almond Soup
1 cup sliced shallots (about 4 large)
1 bay leaf
1/4 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups chicken broth
1 cup apple cider
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted
Cook shallots, bay leaf, ginger, curry powder, and thyme in butter
in a 2- to 3-quart heavy saucepan over moderately low heat, stirring
occasionally, until shallots are softened and pale golden, 6 to 8
minutes. Meanwhile, peel potato and cut into 1/2-inch cubes.
Add potato to shallot mixture along with carrots, broth, cider,
water, salt, and pepper and bring to a boil. Reduce heat and simmer,
covered, until carrots are tender, 20 to 25 minutes. Discard bay
leaf.
Puree soup in 2 batches in a blender until smooth, transferring as
blended to a large bowl (use caution when blending hot liquids).
Return to saucepan to reheat if necessary. Serve soup sprinkled with
almonds.
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