Ingredients with Measurements:
- 1 pound carrots, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the sliced carrots and broth to the pot. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 20 minutes.
3. Using an immersion blender or transferring the mixture to a blender, puree the soup until smooth.
4. Return the pureed soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 18g
Protein: 4g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth for a vegetarian version.
- Half and half can be used instead of heavy cream for a lighter version.
Variations:
- Add a pinch of nutmeg or cumin for extra flavor.
- Top with croutons or a dollop of sour cream for added texture.
Tips and tricks:
- Use a high-quality broth for the best flavor.
- For a smoother texture, strain the soup through a fine-mesh sieve after pureeing.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until warmed through.
Presentation ideas:
- Serve in a shallow bowl with a drizzle of olive oil and a sprig of parsley.
Garnishes:
- Chopped parsley, croutons, sour cream, or a drizzle of olive oil.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
- Make sure to cook the carrots until they are tender to avoid any foodborne illnesses.
Food history:
- Crème Ninon is a classic French soup made with pureed green peas and cream.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve as a starter or as a light meal with a side salad.
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