Every weekend, my husband and I wake up early on Sunday to head down to the Farmer’s Market. Now, you can’t get any more green than walking across the street to buy organic vegetables. Honestly, I can say that we live in one of the best neighborhoods in the area. I didn’t know that there was a Farmer’s Market across the street when I took the apartment. I only knew that there was a BEAUTIFUL gas range and a HUGE walk-in pantry. A cook’s dream …
Anyway, so this weekend I picked up some beautiful organic carrots to make my husband’s favorite soup. Cream of carrot top soup. I find that I must make the most of all these beautiful, local ingredients until the Farmer’s Market ends in November. That is a very sad weekend for me. I became a big fan of eating local while reading a book entitled,The Locavores Diet. We are able to get our vegetables, fruit, pasta, coffee, chicken, and eggs all within a few mile radius. It’s a beautiful thing!
Unfortunately, I am not quite sure where I picked up this recipe for cream of carrot top soup, so I am unable to give the creator acknowledgment. This week has been a very rainy week, so there is no better meal for a rainy evening than soup, salad and popovers! Because we had a busy week, I didn’t get a chance to blanche the carrot tops. The soup is just as delicious if your supermarket does not sell carrots with tops, or you just don’t have time for an extra step.
Cream of Carrot Top Soup
4 Tbsp. butter, divided
1 Large onion, diced
3 Cloves of garlic, chopped
1 Tsp of dried thyme
4 Cups of chicken stock
6 Large carrots, chopped
2 Medium potatoes, chopped
1 Bay leaf
1 Cup milk
2 Tbsp chopped parsley
3 Cups of carrot tops
3/4 cups of yogurt cheese, or heavy whipping cream*
Salt and Pepper
*Yogurt cheese is strained, non-fat plain yogurt. It can be strained through a cheese cloth or a yogurt stainer, which can be purchased in most stores carrying specialty kitchen items. You can use either yogurt cheese or heavy whipping cream, depending on how healthy or unhealthy you want to be!
Melt 2 Tbsp of butter in a large sauce pan. Add the onions and garlic, and saute until translucent. Add thyme and cook 1 minute more.
Add chicken stock, carrots, potatoes, bay leaf, salt/pepper and simmer for approximately 30 minutes. Remove the bay leaf, and puree carrot mixture in the food processor in batches (or use an immersion blender). Return the pureed mixtures to the pan, and thin with milk and remaining 2 Tbsp of butter. Add parsley and keep warm.
In the mean time, blanche carrot tops in a pot of heavily-salted boiling water. Drain the carrot tops, and puree with 2 cups of the carrot mixture.
Fill the soup bowls with the carrot soup mixture, the carrot top mixture, and a dollop of yogurt cheese/dizzle of heavy whipping cream.
Modified from the Better Homes and Gardens Bridal Edition Cookbook
Nonstick cooking spray
2 eggs, slightly beaten
1 cup milk
1 tablespoon canola oil
1 cup all purpose flour
1 Tsp thyme
Preheat the oven to 400 degree F. Liberally grease a popover pan.
Whisk together the eggs, milk, canola oil, flour, thyme, and salt/pepper. Whisk until smooth.
Fill each cup of the popover pan half-way. Bake 30 minutes, or until browned.