A Soup Fit for Bugs

19 05 2008

Bunny, that is.

Carrots simmering in chicken stock

Inspired by Mark Bittman’s blog entry from a couple of weeks ago, and the lovely Spring carrots in the fridge, and the spanking-new immersion blender on my shelf, I decided to make some carrot-ginger soup.  Something bright, fresh, and tasty to celebrate the glorious Spring weather we’d been having.  (Although lately it’s been a little temperamental.)

I kept it simple in order to let the flavor of the carrots shine through.  I started with a sliced shallot, which I sautéed in a little butter.  To this I added a sliced clove of garlic and about a tablespoon of diced ginger.  Next came salt, pepper, and chicken stock.  Then I chopped 8 carrots and added them to the pot.  I let the whole thing simmer about 15 minutes until the carrots were tender.  Finally, I puréed the whole mess right in the pot with the immersion blender.  (I know I have waxed rhapsodic about this gadget before, but it makes things like this ridiculously easy to do.)  I stirred in a little milk to round out the flavors and tasted for seasoning.  Soup’s on!

Carrot-Ginger Soup

A little cilantro would have made a nice garnish and cool contrast to the warmth of the ginger, but, alas, the cilantro in my fridge was well past its prime.  Next time, I’ll plan ahead.




2 responses

19 05 2008
Betty C.

Aren’t immersion blenders great?

I’m always looking for blogs about French food in English, and somehow we have never met! Vive the Foodie BlogRoll!

20 05 2008

Well, welcome! You may also want to check out the links I have posted under “More Paris Blogs.” All are in English and most are about food and cooking.

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