A farmer goes to my husband's work every week bringing organic produce. He gave Brian several bunches of carrots for free b/c the carrots were a little soft...they needed to be used soon. So, I'm making homemade carrot soup out of them and using Emeril's recipe. Every recipe I've used by Emeril is sooooooo fabulous! Try this one with me and let me know how yours turns out? I've got the chicken stock and carrots simmering now.
Ingredients
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped garlic
2 apples, peeled, cored, and diced
4 carrots, peeled and cut into 1/4-inch pieces
1 cup white wine
1 quart chicken stock
1 teaspoon cumin
Salt and freshly ground black pepper
Chopped chives, as garnish
Directions
Melt butter in a medium saucepan. Add onion and garlic and saute until softened, about 4 minutes. Add apple and carrots and saute for 2 minutes. Carefully add the white wine, chicken, stock, and cumin. Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes. Remove from the heat and puree with an immersion blender or, in batches, in a blender. Season, to taste, with salt and pepper. Garnish with chives and serve.
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped garlic
2 apples, peeled, cored, and diced
4 carrots, peeled and cut into 1/4-inch pieces
1 cup white wine
1 quart chicken stock
1 teaspoon cumin
Salt and freshly ground black pepper
Chopped chives, as garnish
Directions
Melt butter in a medium saucepan. Add onion and garlic and saute until softened, about 4 minutes. Add apple and carrots and saute for 2 minutes. Carefully add the white wine, chicken, stock, and cumin. Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes. Remove from the heat and puree with an immersion blender or, in batches, in a blender. Season, to taste, with salt and pepper. Garnish with chives and serve.
1 comments:
Mmm...that recipe looks yummy. I love Emeril too.
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