Potage aux Carottes (Carrot Soup)
This recipe is a staple in my kitchen and I often substitute the carrots for other vegetables like broccoli, leaks or cauliflower. Great for making in larger quantities and freezing individual portions.
This recipe is a staple in my kitchen and I often substitute the carrots for other vegetables like broccoli, leaks or cauliflower. Great for making in larger quantities and freezing individual portions.
- Carbohydrate 11.4512542014299 g
- Cholesterol 40.3634315437337 mg
- Fat 19.4641852434055 g
- Fiber 0.514160344286429 g
- Protein 27.4516557549876 g
- Saturated Fat 10.1214689203555 g
- Serving Size 1 1 Serving (633g)
- Sodium 3852.97550107703 mg
- Sugar 10.9370938571434 g
- Trans Fat 1.17631430751292 g
- Calories 334 calories
Step-by-step
- Melt butter in a medium size pot
- Add onion and cook until tender (about 3 minutes)
- Add garlic and cook for another minute
- Add chicken stock, carrots and rice. Bring to boil over medium heat
- Once boiling, reduce heat, cover and let simmer for 20 to 25 minutes
- Using a hand blender (or counter top blender) pur?e until a smooth consistancy is obtained
- Add salt and pepper to taste and decorate with parsley before serving
Building Body Without Heavy Cream
Sweating the diced onions in butter over moderate heat for precisely three minutes breaks down their cellular walls without browning them, preserving the bright orange sweetness of the subsequent carrots. Long-grain rice added directly to the simmering chicken stock acts as a natural thickening agent, releasing starches as it cooks that render heavy cream entirely optional for achieving a velvety mouthfeel. Pureeing the mixture while hot through an immersion blender ensures all fibrous carrot pieces and rice grains integrate fully into a homogeneous emulsion.
Managing Yields and Storage
Scaling this formulation upward requires monitoring the ratio of chicken stock to vegetables carefully so that the starch concentration remains balanced. Storing portions in airtight containers within the refrigerator for up to four days allows the starches to continue binding liquids, which may necessitate whisking in a splash of water during reheating. Freezing individual batches functions exceptionally well provided the soup is cooled entirely to ambient temperature before sealing.
