Recipe
March 12, 2012
Chilled Rosemary & Carrot Soup Recipe
Step 1: Heat the olive oil in a 4-quart or larger saucepan. Add the onion and leeks and sauté until softened. Add the carrots, rosemary sprigs, bay leaf, stock, a couple of pinches of coarse salt, a few grinds of coarse pepper and a pinch of cayenne if using. Bring to a boil, then cover and reduce the heat to simmer until the carrots soften, about 1 hour.
Step 2: Remove from the heat. Discard the rosemary and the bay leaf. Purée until smooth. Add in additional water if necessary. Return to the pot. Check the seasonings, adding salt, black pepper and cayenne to taste. Serve warm or cooled. Garnish with a scoop of yogurt or croutons if desired.
See more recipes from Kathleen Flinn.
Reprinted with permission from Kathleen Flinn’s The Kitchen Counter Cooking School (2011 Viking).
Directions
Yield:
Step 1: Heat the olive oil in a 4-quart or larger saucepan. Add the onion and leeks and sauté until softened. Add the carrots, rosemary sprigs, bay leaf, stock, a couple of pinches of coarse salt, a few grinds of coarse pepper and a pinch of cayenne if using. Bring to a boil, then cover and reduce the heat to simmer until the carrots soften, about 1 hour.
Step 2: Remove from the heat. Discard the rosemary and the bay leaf. Purée until smooth. Add in additional water if necessary. Return to the pot. Check the seasonings, adding salt, black pepper and cayenne to taste. Serve warm or cooled. Garnish with a scoop of yogurt or croutons if desired.
See more recipes from Kathleen Flinn.
Reprinted with permission from Kathleen Flinn’s The Kitchen Counter Cooking School (2011 Viking).
[img_assist|nid=2109596|title=|desc=|link=popup|align=middle|width=225|height=345]Kathleen Flinn