"The belly rules the mind."--Spanish Proverb

Carrot Soup Recipe

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This recipe for Carrot Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Dolven
Added: Thursday, March 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 large carrots
1 large onion (I use sweet)
1/2 stick of butter (1/8 lb.)
10 c. chicken stock
1 tsp. dry thyme leaves
1/3 c. raw white rice (not quick cooking)
salt to taste

Directions:
Directions:
1. Scrape the carrots and cut into chunks. Peel onion and cut into large pieces. Than, coarsely grate them in food processor (or chop coarsely with knife).
2. Melt butter in a large dutch oven or soup pot. Add carrots and onions. Stream in covered pot to flavor the carrots. About 5 minutes.
3. Add 10 cups chicken broth, salt, thyme, and 1/3 cup rice.
4. Simmer gently until the rice is tender. No cover on pot.
5. Strain off broth.
6. Puree solids in food processor-then return to broth. (if you use a blender the consistency of the soup will be different-not bad-just different.) Stir!

Voilą! It is delicious.

Personal Notes:
Personal Notes:
This recipe is easy and elegant. It comes from "The Stockpot," a tiny restaurant (8 tables) on Church Street in Montclair, New Jersey. The lady who cooked was trained at the Cordon Bleu in Paris and was happy to share her recipe. She is long gone; however, "The Stockpot" remains and I have made this delicious soup for twenty five years! It freezes beautifully. Happily shared by Barbara Dolven.

 

 

 

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