Thursday, August 30, 2007

Carrot Soup

We're been reading voraciously this week. Charlie is completely taken with Carrot Soup by John Segal, wherein an unsuspecting rabbit is feted by friends of every ilk with (cue drumroll) carrot soup. There's a recipe in the back. Guess what we made today?

Charlie's Carrot Soup (An adaptation)
As many carrots as Mom has the patience to wash, peel and shred (maybe a pound and a half?)
4 old cubes of chicken bouillion in water, even though there's an organic chicken carcass in the fridge begging to be made into stock. We'll plan ahead next time.
1 large onion, chopped
A big dab of butter
Fleur de Sel and cracked pepper
Some dill that Shirley gave us from her garden just yesterday

1. Dice and sweat the onions in the butter and salt. Remember the ocean when you add the salt. Add the shredded carrots and broth. Bring to a boil.
2. Reduce heat and simmer for about a half hour.
3. Puree the mixture in a blender.
4. Add pepper and minced dill to taste. Serve to Daddy with love.

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