Well yesterday we decided that the soup of the day for today was going to be something with a carrot base because we had three five pound bags of carrots in the walk in and we only use maybe half of one bag in a week. I volunteered (well jumped at the chance..lol) to do the soup and it sold like hotcakes! The owner made a funny face when he came into the back and saw the big pot of carrots on the stove and even he tried it and said it was good. I kept the ingredients simple and the spices very subtle and customers were raving about it. (well that's what the servers said anyway...lol) To top it off I made crustini and I buttered it and seasoned it with garlic powder and black pepper.
So.. here's my recipe. It's for the big batch but you can easily halve the recipe.
Arlene's Golden Carrot Soup (yeah I named it after myself..lol)
10lb carrots, peeled and cut into 3/4" pieces
5 large spanish onions, sliced
butter (or oil or margarine.. doesn't matter which one you use)
24 cups chicken broth.. either homemade or made using chicken soup base
about 1/4 cup garlic powder (I think so anyway.. I just put it in until it looked right)
1 tbsp dried thyme
20 shakes of tabasco sauce
Heat the butter (or whatever) in a large saucepan and add onions and carrots. Let them sweat for about 15-20 minutes or until the onion is just translucent. Add your chicken broth. Bring to a boil, then reduce heat, cover and simmer for two hours, stirring occasionally. Remove from heat and using a hand blender puree soup. You might have to add a little water if the mixture appears too thick. Return to heat and add the tabasco sauce. Stir well and let simmer for another 30 minutes to blend the flavours.
Serve with garlic-pepper crustini (recipe below)
Garlic-Pepper Crustini
6 small baguettes or 3 large ones
butter or margarine
black pepper (freshly ground is best)
garlic powder
Slice the baguettes on the diagonal to about 1/2 inch thickness. Butter them and season them well with black pepper and garlic powder. Broil until golden brown and butter has melted.
To serve: place carrot soup in a bowl and top with one crustini.
You might notice that I have not added any salt in my recipe. It wasn't needed as the soup base I used and the tabasco both have salt in them. I also tend to either omit or undersalt when I make soups and I let the customers season them to their taste.
Enjoy the soup!
So.. here's my recipe. It's for the big batch but you can easily halve the recipe.
Arlene's Golden Carrot Soup (yeah I named it after myself..lol)
10lb carrots, peeled and cut into 3/4" pieces
5 large spanish onions, sliced
butter (or oil or margarine.. doesn't matter which one you use)
24 cups chicken broth.. either homemade or made using chicken soup base
about 1/4 cup garlic powder (I think so anyway.. I just put it in until it looked right)
1 tbsp dried thyme
20 shakes of tabasco sauce
Heat the butter (or whatever) in a large saucepan and add onions and carrots. Let them sweat for about 15-20 minutes or until the onion is just translucent. Add your chicken broth. Bring to a boil, then reduce heat, cover and simmer for two hours, stirring occasionally. Remove from heat and using a hand blender puree soup. You might have to add a little water if the mixture appears too thick. Return to heat and add the tabasco sauce. Stir well and let simmer for another 30 minutes to blend the flavours.
Serve with garlic-pepper crustini (recipe below)
Garlic-Pepper Crustini
6 small baguettes or 3 large ones
butter or margarine
black pepper (freshly ground is best)
garlic powder
Slice the baguettes on the diagonal to about 1/2 inch thickness. Butter them and season them well with black pepper and garlic powder. Broil until golden brown and butter has melted.
To serve: place carrot soup in a bowl and top with one crustini.
You might notice that I have not added any salt in my recipe. It wasn't needed as the soup base I used and the tabasco both have salt in them. I also tend to either omit or undersalt when I make soups and I let the customers season them to their taste.
Enjoy the soup!
