Thursday, October 07, 2004
CREAMY CARROT-POTATO SOUP
This is one of my go-to soups, smooth, mellow, and festively orange. It’s one of those deceptively simple recipes that somehow ends up being much more than the sum of its parts. You think, “Ugh, pureed boiled vegetables with hardly any flavoring?” and then you taste it and it seems so savory and complex. As usual, this is best with homemade chicken stock, but if there is a canned chicken broth you enjoy the flavor of, go for it; just use the low-sodium version if possible. (There’s no reason the vegetarians and vegans among us couldn’t substitute vegetable broth, either.) Also, I accompanied it with Green Garlic Bread, an excellent choice if I do say so myself. (Although with the bright green and the bright orange, our table looked like a St. Patrick’s Day parade.) If you don’t feel like spending so much of your evening hunched over the blender, some bread and butter and a green salad make fine side dishes for this, too. But no matter what, try this soup—it’s easy, healthy, and perfect for autumn.
1 pound carrots, peeled and coarsely chopped
1 large potato, peeled and coarsely chopped
2 tablespoons butter
1 teaspoon salt
freshly ground black pepper
3 cups chicken stock
chopped fresh oregano for garnish
1. Put the vegetables in a 2-quart saucepan, add water to cover them, bring to a boil, and then reduce heat to medium-low and and simmer until they're easily pierced with a sharp knife, about 25 minutes. Drain them in a colander.
2. Puree the vegetables in the blender (you can use a food processor or immersion blender instead if you have one) with the butter, salt, and pepper.
3. Pour the puree back into the saucepan, stir in the chicken stock, and cook the soup over medium heat until it's blended, thickened, and heated through. Ladle it into bowls, sprinkle on some oregano, grind on some more pepper, and serve.
Time: 45 minutes