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CARROT SOUP
from "French Farmhouse Cookbook" by Susan Hermann Loomis

After a trip through the austere, rugged mountains of the Doubs, we stopped in the hamlet of Bizot, where Mme. Colette Février has run a restaurant for more than sixty years. She cooks over the same woodstove her mother did, tends bar just as her father and later her husband did, and treats diners as though they were her own family.

We had this smooth, simple, but elegant potage to start our meal, followed by a delicious sauté of local ham and potatoes, salad, and finally the best rhubarb and red currant compote I've ever had.

I love this soup, which is pure and full flavored. I make it often, and each time I do, I think of Colette Février.

4 servings
 French Farmhouse Cookbook
INGREDIENTS (CLICK TO BUY)

1 pound organic carrots, peeled, trimmed, and cut into 1/2-inch rounds
1 medium potato, starchy such as russet, or all-purpose such as Yukon Gold, peeled and cut into quarters
5 cups water
Sea salt
1 tablespoon unsalted butter
Freshly ground black pepper

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PREPARATION

1. Place the carrots, potato, water, and salt to taste in a large saucepan and bring to a boil over medium-high heat, covered. Reduce the heat to medium and cook until the carrots are tender, 25 to 30 minutes.
2. Transfer the vegetables and 1 cup of the cooking liquid to a food processor and purée. Return the purée to the pan and add the butter, stirring until it has melted. Season to taste with salt and pepper, and serve immediately.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Cal-Organic Organic Carrots - $1.49/ea
 approx. 1lb
 
  Russet Potato, Medium - $1.29/lb
 
 
You May Already Have
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
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