4 décembre 2006
1
04
/12
/décembre
/2006
21:25
I love soup in the winter time, don't you? This is adapted from Food and Wine Carrot and Star Anise Soup. "This gorgeous, fragrant soup with the most mysterious and delicious flavors has long been an amuse-bouche at restaurant Guy Savoy, where it prepares the palate for more to com" it says.
The hint of star anises in the soup reminded R of "pho*?" :-) while combined with carrots it reminded me of hu? tieu bo` kho :-) yet it's totally awsome in its own smooth creaminess, yummy yum!
Ingredients
2 tablespoons unsalted butter
1 pound medium carrots, peeled and cut into 1-inch pieces (smaller cooks faster. Try and find Carrotes de Nantes at Trader Joes' Pic 1-3)
1 can (2 cups) low-sodium chicken broth
1 cup heavy cream
3-4 whole star anise pods
Sea salt and freshly ground white pepper (optional)
Serves 4
Preparation:
1. Melt the butter in a large saucepan. Add the carrots and cook over moderately low heat, stirring frequently, until lightly browned, about 5 minutes (piv 4)
2. Increase the heat to high, add the stock,and star anise (pic 5) and cook for 50min or so, check for doneness (i.e. when the carrots are very tender). Remove the star anises after the first
20 minutes and reserve.
3. Turn the heat off, then puree the soup in a blender or right in the pot with a blender stick until smooth. (pic 6,7)
4. If using a stand blender, pour the blended soup back into the pot and let cook gently over low heat. Add the heavy cream (pic 8), keep stirring until the soup comes back to a gentle boil, add more salt if needed. Turn the heat off and serve in warm bowls, Decorate with one of the reserved star anise for a starry starry carrot soup :-) (pic 9).
The hint of star anises in the soup reminded R of "pho*?" :-) while combined with carrots it reminded me of hu? tieu bo` kho :-) yet it's totally awsome in its own smooth creaminess, yummy yum!
Ingredients
2 tablespoons unsalted butter
1 pound medium carrots, peeled and cut into 1-inch pieces (smaller cooks faster. Try and find Carrotes de Nantes at Trader Joes' Pic 1-3)
1 can (2 cups) low-sodium chicken broth
1 cup heavy cream
3-4 whole star anise pods
Sea salt and freshly ground white pepper (optional)
Serves 4
Preparation:
1. Melt the butter in a large saucepan. Add the carrots and cook over moderately low heat, stirring frequently, until lightly browned, about 5 minutes (piv 4)
2. Increase the heat to high, add the stock,and star anise (pic 5) and cook for 50min or so, check for doneness (i.e. when the carrots are very tender). Remove the star anises after the first
20 minutes and reserve.
3. Turn the heat off, then puree the soup in a blender or right in the pot with a blender stick until smooth. (pic 6,7)
4. If using a stand blender, pour the blended soup back into the pot and let cook gently over low heat. Add the heavy cream (pic 8), keep stirring until the soup comes back to a gentle boil, add more salt if needed. Turn the heat off and serve in warm bowls, Decorate with one of the reserved star anise for a starry starry carrot soup :-) (pic 9).
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