Ingredients with Measurements:
- 1 lb. shallots, thinly sliced
- 1 lb. carrots, peeled and chopped
- 4 cups vegetable broth
- 2 cups water
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 cup heavy cream
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Blender or immersion blender
- Large pot or Dutch oven
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add sliced shallots and cook, stirring occasionally, until golden brown and crispy, about 10-12 minutes. Use a slotted spoon to transfer the fried shallots to a paper towel-lined plate to drain excess oil. Set aside.
2. In the same pot, add chopped carrots, vegetable broth, water, salt, black pepper, and nutmeg. Bring to a boil, then reduce heat to low and simmer until the carrots are tender, about 20-25 minutes.
3. Using a blender or immersion blender, puree the soup until smooth. If using a blender, work in batches and be careful not to overfill the blender. Return the pureed soup to the pot.
4. Stir in heavy cream and chopped parsley. Taste and adjust seasoning as needed.
5. To serve, ladle the soup into bowls and top with fried shallots.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for frying shallots
- Low heat for simmering soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Protein: 4g
- Fiber: 6g
- Sodium: 1050mg
Substitutions for ingredients:
- Shallots can be substituted with onions or leeks.
- Vegetable broth can be substituted with chicken or beef broth.
- Heavy cream can be substituted with coconut milk or almond milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Garnish with croutons or grated Parmesan cheese.
- Use a combination of carrots and sweet potatoes for a sweeter soup.
- Add a tablespoon of honey for extra sweetness.
Tips and tricks:
- Be patient when frying the shallots, as they can burn quickly.
- Use a slotted spoon to transfer the fried shallots to a paper towel-lined plate to drain excess oil.
- Use an immersion blender for easier cleanup.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Fried shallots, croutons, grated Parmesan cheese, chopped parsley.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Mixed green salad, roasted vegetables, garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the soup until the carrots are tender and the soup is heated through.
Food history:
- Shallots are a member of the onion family and are commonly used in French cuisine.
Flavor profiles:
- The soup has a sweet and savory flavor from the carrots and fried shallots, with a hint of nutmeg and creaminess from the heavy cream.
Serving suggestions:
- Serve as a starter or a light meal.
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