14 December 2018
Recipe from All Time Best Soups, America's Test Kitchen, 2016, p. 25
Last year I received All Time Best Soups as a gift. I have made several of the soups and most have been really good. I am continuing to go through the book, selecting recipes to try. Homemade soup makes a great meal during the cooler months of the year.
This soup was easy to make and it was ready in just over one hour. It uses baby carrots thus eliminating the need for peeling and chopping. The carrots and chopped onion were cooked in oil in a Dutch oven until softened. Garlic, dry thyme, and dry coriander were added and cooked for about 30 seconds. A mixture of chicken and vegetable broth (made from concentrate) were added and the mixture simmered for about 20 minutes until the carrots were tender. The soup was puréed in a blender, returned to the stove on low heat, and half-and-half was stirred in.
The soup is good. It tastes of carrots, but lacked the sweet taste of carrots, perhaps reflecting the quality of the baby carrots used. While good, the soup is not all that interesting or special, it is pretty plain and basic. With all of the more interesting soups to be made I doubt we will return to this one.
The soup is good. It tastes of carrots, but lacked the sweet taste of carrots, perhaps reflecting the quality of the baby carrots used. While good, the soup is not all that interesting or special, it is pretty plain and basic. With all of the more interesting soups to be made I doubt we will return to this one.
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