Wortelsoep Carrot Soup Recipes

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WORTELSOEP - CARROT SOUP



Wortelsoep - Carrot Soup image

The housewives of the Michigan Dutch country are famous for their nourishing soups. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1847.

Provided by Molly53

Categories     Vegetable

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 large onion, peeled and sliced
1 tablespoon flour
4 cups beef broth or 4 cups veal broth
3 1/2 cups sliced carrots
1 cup minced celery
2 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Melt butter in a large soup kettle and brown the onion.
  • Stir in flour and add broth; continually stirring to the boiling point.
  • Add the remaining ingredients; cover and let simmer for 2 1/2 hours.
  • Strain solids; whirl in blender or food processor until smooth and return to the broth.
  • Serve hot.

Nutrition Facts : Calories 87, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.7, Sodium 1242.9, Carbohydrate 10.2, Fiber 2.5, Sugar 4.3, Protein 2.4

POTAGE CRéCY (FRENCH CARROT SOUP)



Potage Crécy (French Carrot Soup) image

The carrots grown in the region of Crécy, France are some of the tastiest in the whole country so Carrot Soup in France is named "Potage Crécy". Traditionally, the English should eat carrot soup on the anniversary of the Battle of Crecy (August 26, 1346) when they triumphed over the French in the Hundred Years War.

Provided by Member 610488

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 cup onion, minced
3 cups carrots, minced
1 quart chicken broth
3 teaspoons tomato paste
2 tablespoons white rice, uncooked
salt, to taste
black pepper, to taste
1/2 cup heavy cream
1 tablespoon butter, softened
12 carrot curls (optional)

Steps:

  • Over medium heat, melt butter in a heavy dutch oven. Stir in the onions and cook 5 minutes, until golden.
  • Add carrots, broth, tomato paste and rice. Simmer 30 minutes.
  • Puree in blender in small batches until smooth. Return to pan.
  • Add salt and pepper and stir in the cream. Simmer for 10 minutes.
  • Stir in the softened butter and serve with two carrot curls per serving.

Nutrition Facts : Calories 198.4, Fat 14.2, SaturatedFat 8.5, Cholesterol 42.4, Sodium 622.7, Carbohydrate 13.4, Fiber 2.5, Sugar 5, Protein 5

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