Thursday, January 28, 2010

Mr. Hawthorne Makes Carrot Soup.

I cleaned out my fridge the other day and realized I had over 10 pounds of carrots in there. You read that correctly. Over.Ten.Pounds. I hate to run out of carrots and when I buy carrots I buy the 5-lb. bag since it's only twice the price of a 1-lb. bag. So, I've been threatening to make carrot soup ever since this discovery. Mr. Hawthorne got tired of asking me everyday, "You making carrot soup today?" "Nope. Don't feel like it today." So today, he took it upon himself to make carrot soup.
While I was busy doing my birthday blog post, or as he calls it, my "blaaaaaaahhhhhhhhhggggggg" like he's hacking up a fur ball, Mr. Hawthorne peeled and trimmed about 2 pounds of carrots.
Then he sliced the carrots into coins.
Added in a box of chicken stock and cooked until the carrots were tender.
I love my immersion blender!
Then we started tasting and adjusting. It needed about 1/3 to 1/2 stick of butter. Probably more, but I ain't Pauler.
Freshly ground salt and pepper.
Big glop of my creme fraiche. You could use sour cream or heavy cream.
Mr. Hawthorne decided it needed about a cup of V8 juice.
Here's my bowl. I decided it needed a zesting of orange and a sprinkling of fresh dill and a little plop of creme fraiche and some oyster crackers.
Excellent soup, Mr. Hawthorne. Now what do I do with eight more pounds of carrots? Suggestions? Anybody?


Anonymous said...

pawantMarinated carrots aka copper pennies

Sara said...

Hi Rosie, I made this carrot souffle recipe a while back when I had an overabundance of carrots in my garden:

Phyllis said...

I love them cut into sticks and roasted in the oven with Olive Oil, salt & pepper, just until they're brown and crispy on the edges. I love a good carrot raisen sald, too. Oh, and carrot cake--with a lovely cream cheese frosting.

Anonymous said...

Like Phyllis said, oven roasted carrots, easy-peasy, and one person can eat a pound, no problem.

Rosie Hawthorne said...

Thanks everyone for your suggestions. I'll let you know what I do.

Anonymous said...

Rosie's gonna have orange poo!

Rosie Hawthorne said...

Heh. Orange poo!

Rose II said...

Can your soup be eaten cold as well?

Kathy said...

Carrot cake, carrot muffins, carrot fritters, carrot fudge, carrot ice cream, carrot nachos, carrot jelly, carrot martinis. The possibilities are endless

Rosie Hawthorne said...

Rose II, I don't know why it couldn't be eaten cold as well. We just didn't get that far with it. We ate it all up.

I'd try it cold, with maybe some minced celery or celery leaves and fresh dill and a plop of creme fresh with lime and cilantro in it or sour cream with lime and cilantro.

Or parsley, if you're averse to cilantro.

For creme fraiche, search my blog for the recipe, or just mix 1 cup heavy cream, with 1 TB lime juice, and 1 TB buttermilk. Cover and leave at room temp overnight. Refrigerate the next day.

Kathy, you redheaded vixen you.
I'm having a carrotini as I type,
my little poopkie.

Rosie Hawthorne said...

I meant creme fraiche.


Reeni said...

The soup looks delicious! I bet the orange zest was a nice flavor touch. And the creme fraiche! YUM.

The Tablescaper said...

Looks de-lish! How about making more soup and freezing it?

- The Tablescaper

Rosie Hawthorne said...

Tablescaper, excellent idea.