Wortelsoep Carrot Soup Recipes
WORTELSOEP - CARROT SOUP
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
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
PUREED CARROT SOUP
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams
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