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?
pawantMarinated carrots aka copper pennies
ReplyDeleteHi Rosie, I made this carrot souffle recipe a while back when I had an overabundance of carrots in my garden: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=385174
ReplyDeleteI 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.
ReplyDeleteLike Phyllis said, oven roasted carrots, easy-peasy, and one person can eat a pound, no problem.
ReplyDeleteThanks everyone for your suggestions. I'll let you know what I do.
ReplyDeleteRosie's gonna have orange poo!
ReplyDeleteHeh. Orange poo!
ReplyDeleteCan your soup be eaten cold as well?
ReplyDeleteCarrot cake, carrot muffins, carrot fritters, carrot fudge, carrot ice cream, carrot nachos, carrot jelly, carrot martinis. The possibilities are endless
ReplyDeleteRose 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.
ReplyDeleteI'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.
I meant creme fraiche.
ReplyDeleteGeeze.
The soup looks delicious! I bet the orange zest was a nice flavor touch. And the creme fraiche! YUM.
ReplyDeleteLooks de-lish! How about making more soup and freezing it?
ReplyDelete- The Tablescaper
Tablescaper, excellent idea.
ReplyDelete