Carrot Apple Soup
Seeing the news last night was horrific. Our hearts go out to the residents of Paris and all the families that were impacted. We watched for an hour before finally changing it.
I have a lot of new recipes lately. During Conner's last few months, I didn't have the luxury of being in the kitchen much. Now our days are vastly different. And the house feels empty at times. You don't realize what sort of energy a tiny little soul brings to a space until he's gone. We're still finding ourselves peering beneath a table before we scoot it or scrambling to close a door for fear that Conner will dart out. Sometimes we even wake startled thinking that we've accidentally slept in and missed administering a medicine. I know this will get better eventually. *sigh* Thanks again for everyone's kind words.
Cooking or baking is not only something I enjoy, but it is also cathartic. So, yeah, expect lots more recipes in the next coupla' weeks. This particular soup may be a step outside of many folks culinary comfort zones, but I guarantee you it's worth giving a try. I used it as a starter before serving salad and a chicken casserole. Next time I'll add in a touch of fresh ginger, maybe a little more heavy cream and process it with an immersion blender. D gave it his stamp of approval.
Credit: Hector Sanchez
1 1/2 lbs. carrots, peeled and chopped (about 8 large)
3 tart apples (we used Granny Smith) or creamy apples (such as McIntosh), peeled and chopped (about 1 lb.)
1 large yellow onion, chopped
2 cups heavy whipping cream
1 1/2 cups chicken stock
1 1/4 cups apple cider
3 fresh thyme sprigs
Salt and freshly ground black pepper, to taste
Garnishes: sour cream, diced apples, chives, crumbled bacon
Bring all ingredients to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 50 to 60 minutes or until carrots are tender. Remove from heat, and cool 15 minutes. Remove thyme sprigs. Process soup, in batches, in a blender or food processor until smooth. (For a thinner soup, stir in more broth, 1 Tbsp. at a time.) Spoon into individual bowls, and serve immediately.
I have a lot of new recipes lately. During Conner's last few months, I didn't have the luxury of being in the kitchen much. Now our days are vastly different. And the house feels empty at times. You don't realize what sort of energy a tiny little soul brings to a space until he's gone. We're still finding ourselves peering beneath a table before we scoot it or scrambling to close a door for fear that Conner will dart out. Sometimes we even wake startled thinking that we've accidentally slept in and missed administering a medicine. I know this will get better eventually. *sigh* Thanks again for everyone's kind words.
Cooking or baking is not only something I enjoy, but it is also cathartic. So, yeah, expect lots more recipes in the next coupla' weeks. This particular soup may be a step outside of many folks culinary comfort zones, but I guarantee you it's worth giving a try. I used it as a starter before serving salad and a chicken casserole. Next time I'll add in a touch of fresh ginger, maybe a little more heavy cream and process it with an immersion blender. D gave it his stamp of approval.
Credit: Hector Sanchez
1 1/2 lbs. carrots, peeled and chopped (about 8 large)
3 tart apples (we used Granny Smith) or creamy apples (such as McIntosh), peeled and chopped (about 1 lb.)
1 large yellow onion, chopped
2 cups heavy whipping cream
1 1/2 cups chicken stock
1 1/4 cups apple cider
3 fresh thyme sprigs
Salt and freshly ground black pepper, to taste
Garnishes: sour cream, diced apples, chives, crumbled bacon
Bring all ingredients to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 50 to 60 minutes or until carrots are tender. Remove from heat, and cool 15 minutes. Remove thyme sprigs. Process soup, in batches, in a blender or food processor until smooth. (For a thinner soup, stir in more broth, 1 Tbsp. at a time.) Spoon into individual bowls, and serve immediately.