This is my variation on the Young Carrot Soup
recipie from The Thorough Good Cook
. Included here are more precise measurments and easy-to follow instructions, also I've included variations for both Vegetarian and Vegan versions. This version has also been modified to use ingredients found in modern supermarkets. It's a really good soup when served hot on a cool fall or winter day, and the color really makes one think of autumn. Share and Enjoy
1 Large yellow or white onion
4-5 celery stalks
2-3 green onions
1 quart of vegetable broth
1 quart chicken broth
Butter or vegetable oil
Thinly slice your onion and dice your celery coarsely
In the bottom of a large pot
melt 2-3 tablespoons of butter (or place a few tablespoons
of vegetable oil for you vegan
types), Begin fry your onions until they begin to caramelize. Once the onions are slighly caramelized add your celery, green onions (cut into 1" lengths"), turnip (cubed about 1") and carrots (peeled and cut into 2" lengths). Saute for 3-5 minutes. Add 1 quart of chicken and one quart of vegetable broth (you can replace the chicken broth with vegetable broth for vegetarian
offerings). And bring to a boil. Once a boil has been reached simmer under medium low heat for 20 minutes.
Remove the pot from the stove and strain the broth. Place the vegetables in a bown and return the broth to the pot. From the bowl
of (now very boiled) vegetables remove the carrots and little or all of the turnip and place into a blender or food processor (if a bit of onion clings to a peice of carrot don't worry about it, but it's important to ensure no celery is transfered
as this will harm the texture of the soup). Cover with broth and blend until smooth. Put the puree
into the pot with the broth
and bring the heat back up. Cook for 5-10 minutes under medium heat. Stop. Now test the flavor
. If your carrots were not very sweet
now is the time to add a few tablespoons of sugar. Add some fresh ground white pepper (white is better, but black can be used as well, white pepper will not add black "specks" in your soup), a pinch or two of salt. Taste after adding each seasoning.
Immediatley prior to serving heat the soup and add an ounce of cream into the bowl. This turns the soup from "good" to "oh my god, this is sex on a spoon
". Vegans can omit the cream and still enjoy a good soup.
Hints & Tips
I can't emphasize that you taste this soup
often during the final phase
. When I first made this soup it went from "eh..." to "great" during this final stage (finally reaching "divine
" after adding the cream.
Adding a pinch or of salt after adding a bit of sugar can enhance the sweetness of the soup, this will also help keep the sugar content down.
Use a low sodium broth (I prefer the organic
broths that come in cartons), salt does not evaporate
and is difficult to remove once a soup becomes too salty, this soup does reduce a bit and that will concentrate
any salt already in the soup. This is also why we do not season until the final step.
This soup is great for entertaining
. It's light enough on the stomach
to serve as a first course. make up a batch the day before, refigerate, then heat and add the cream immediatley before serving.