Spiced Carrot-Pine Nut Soup
Servings: 8 to 10
Coriander, mustard seeds, and Madeira add depth of flavor to a fall classic. For the best results, use organic carrots. They tend to be a bit sweeter and more assertive.
Ingredients
10 cups lower-salt chicken or vegetable broth; more as needed
3 lb. carrots, preferably organic, peeled and coarsely chopped (about 7-1/2 cups)
2 dried bay leaves
2 oz. (4 Tbsp.) unsalted butter
2/3 cup finely chopped shallots (from about 2 medium)
2 tsp. yellow mustard seeds
1 tsp. coriander seeds
2 Tbsp. Madeira
1 Tbsp. finely chopped garlic
3/4 cup toasted pine nuts
Kosher salt and freshly ground black pepper
1/4 cup plain Greek yogurt
3 Tbsp. lemon juice
Preparation
In a 6-quart pot, bring the broth to a boil over high heat. Add the carrots and bay leaves. Reduce the heat and simmer until the carrots are tender, 10 to 15 minutes.
Meanwhile, in a 10-inch skillet, heat the butter over medium heat until the foam subsides. Add the shallots and cook, stirring, until golden brown, about 2 minutes. Add the mustard and coriander seeds, and continue to cook until the spices are fragrant, about 1 minute. Add the Madeira and garlic, and cook until the liquid evaporates, about 1 minute more.
Add the shallot mixture, 1/2 cup of the pine nuts, 1/2 tsp. salt, and 1/4 tsp. pepper to the pot of carrots. Remove and discard the bay leaves. Using an immersion or regular blender, purée the soup until smooth. Bring to a simmer and season to taste with salt and pepper. Simmer for 5 minutes to meld the flavors. If necessary, add more broth to thin or simmer longer to thicken.
In a small bowl, combine the yogurt, lemon juice, and 1/4 tsp. salt.. Chop the remaining 1/4 cup pine nuts.
Serve the soup drizzled with some of the yogurt and topped with the chopped pine nuts.
Note from a reviewer:
We made this soup as a first course to a winter feast. It turned out beautifully, but I had to tweak the recipe just a bit. I decided to get a little bit of browning on the carrots before adding them to the broth to cook- so I used the skillet that would later be put to use with the shallots and sautéed them in three batches with a dash of olive oil. Once the soup was done I added about a tablespoon of white balsamic vinegar to liven up the flavor a bit and it made all the difference in the world.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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