Carrots, lots and lots of carrots!
When we planted the garden in the spring I don’t think we properly calculated the volume those little seed packets would produce. Our carrot row is about 20 feet long. It didn’t seem so overwhelming until we started to actually harvest some of the tender roots. At first so delicious, lightly sautéed in butter or fresh with other garden offerings in a crudité, but now, the carrots are large, though still sweet, we have so many. The horses are happy to help us out, but I feel like I should be doing something more productive than just feeding the horses. Besides they are just as happy with only the tops. Hence, Carrot Soup… I have seen it on several menus and I must admit, I have rarely ordered it. Come on, Carrot Soup??? Honestly, this is really easy and really good, if I say so myself. And the croutons, though they may seem inconsequential, really make a great addition. The flavors blend perfectly and the croutons transform the soup into a meal.
Carrot Soup with Olivia’s Butter & Garlic Croutons
- 4 Tbsp butter
- 1 cup chopped onion
- 4 cloves chopped garlic
- 1 Tbsp chopped ginger
- 4 cup grated carrot
- 1 quart Chicken broth
- Salt, Pepper, Parsley for taste
- Olivia’s Butter & Garlic Croutons
Sauté onion in melted butter until soft, add garlic and ginger and stir a few moments. Add carrot and chicken broth and simmer about 30 minutes until carrot is tender. Puree with a hand blender and season to taste with salt and pepper. Garnish with chopped parsley and top with Olivia’s Butter & Garlic croutons. Yumm!
Heidi’s Jarlsberg and Veggie Soup
- 4 tbs butter
- 2 tbs flour
- 2 cups chicken broth
- ¾ chopped carrots
- ½ chopped celery
- 1 small crown broccoli, chopped
- 1 small red onion, finely chopped
- ½ tsp salt
- Pepper to taste
- 1 clove minced garlic
- ground sage and/or dried thyme to taste
- 2 cups heavy cream or ½ and ½
- 1 egg
- 1 ½ - 2 cups shredded Jarlsberg cheese, slightly dusted with flour so it won’t stick together
- Olivia’s Parmesan Pepper Crouton
Begin by melting the butter in a medium sized sauce pan. Add vegetables and sauté until just tender. Add flour, stirring constantly over medium heat until well distributed. Gradually add the chicken broth, allowing mixture to thicken.
In a separate bowl combine the cream and egg. Blend well. Add about ½ cup of the thickening broth to the heavy cream/egg mixture and mix. Add the mix to the soup, stirring constantly. Continue to simmer at lowest heat. If the soup is too thick, add more chicken broth.
About 10 minutes before you serve your soup, add the shredded cheese. Add a little at a time and stir each addition of cheese until it has melted. Ladle into bowls and top with plenty of Olivia’s Parmesan Pepper croutons!