After yesterday’s involved (but very good) coq au vin, here’s a very simple carrot soup recipe. I had some baby carrots in the fridge that I needed to use and this recipe seemed like a good way to do that. And the pesto for this is excellent. Have some bread or crackers on hand because you will want to spread it on everything possible. I imagine it would also be very good on pasta. Or hell, just by the spoonful.
Such a simple recipe, no more introduction needed, really.
Carrot Soup with Dill Pesto
From Bon Appétit
2 tbsp olive oil
4 large carrots, sliced into about 1 inch pieces (or half a bag of baby carrots)
1 large onion, chopped
1/2 tsp dill, dried
4 cups low-salt chicken broth
1 cup packed coarsely chopped fresh dill
1/4 cup pine nuts, toasted
3 tbsp (or more) olive oil
3 tbsp Parmesan cheese
squeeze of fresh lemon juice
Heta the oil in heavy large saucepan over medium heat. Add carrots, onion and dried dill and sauté until onion is translucent and tender, about 10 minutes.
Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 20-30 minutes.
Transfer soup to blender in batches and puree. Thin with more broth if desired. Add a little lemon juice and season to taste with salt and pepper.
Combine fresh dill and pine nuts in processor and chop finely using on/off turns. Add cheese and process briefly. With processor running, slowly add oil and process until well blended. Add enough oil to make it a creamy, pesto consistency. Season to taste with salt and pepper.
Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.
Postcard update: Still waiting, hopefully tomorrow!