Greetings! As promised, here is the second installment in our series. Mireille describes soups as a great way to hydrate our bodies, and very satisfying in relation to their calories. I agree. I have quite a number of soups I serve on a regular basis, but carrot is a first for me.
Fancy Cream of Carrot Soup
2 bay leaves
5 cups peeled and sliced carrots
4 medium-size onions, peeled and sliced
2 potatoes, peeled and sliced
1 tablespoon sugar
2 tablespoons heavy cream (I used 3)
Salt and freshly ground pepper to taste
(I used 1 tablespoon salt after blending and then each bowl to taste)
1. Bring 10 cups of water to a boil. Add the bay leaves and all the vegetables. Simmer for 45 minutes.
2. Remove the bay leaves, and then puree the soup in a food mill. Add the sugar and heavy cream and heat over low flame until piping hot. Season to taste with salt and pepper. Grate or sprinkle nutmeg as garnish.
Overall impressions: Very easily made. A mildly flavored and finely textured soup, it is very attractive and would be lovely served as an appetizer. I can see myself myself making this again and keeping it in the fridge during the week for those times I am wanting to eat a little on the lighter-side. As well, these are ingredients just about everyone always has on hand. The only modifications I suggest are those in brackets above. Green onions (very thinly sliced) or chives would be a nice addition to taste and presentation just prior to serving.
"The key to continued weight loss is keeping one's compensations
just slightly ahead of one's indulgences."
~ Mireille Guiliano ~