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Carrot And Caraway Soup Recipe

  • Ingredients: 12
  • Serves: 2

Carrot and caraway soup with aquavit, chopped fresh parsley.

Ingredients

  • 2 tbsps. aquavit
  • Chopped fresh parsley

For dressing

  • 1 bunch arugula, washed well and spun dry
  • 1 small bunch frisée , washed and spun dry
  • 1 small head Boston lettuce, washed and spun dry

Filling

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes.
  2. Step 2 Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.
  3. Step 3 Puree soup in processor. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan and bring to simmer, thinning with more broth if too thick.

Nutrition information

Calories 245 Carbohydrates 24 g (8%)
Fat 9 g (13%) Protein 12 g (23%)
Saturated Fat 4 g (22%) Sodium 1,397 mg (58%)
Polyunsaturated Fat 1 g Fiber 6 g (25%)
Monounsaturated Fat 3 g Cholesterol 17 mg (6%)
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Carrot And Caraway Soup Recipe

  • Ingredients: 38
  • Serves: 2
  • Prep: 20 mins
  • Bake: 55 mins

Carrot and caraway soup with butter, onion, chopped, carrots, peeled, sliced, caraway seeds, crushed in mortar with pestle, 14-ounce can low-salt chicken broth, aquavit*, chopped fresh parsley, *a scandinavian caraway-seed-flavored liqueur; available at some liquor stores and specialty foods stores.. To make this carrot and caraway soup for 2 persons you will need 20 mins for preaparation and 55 mins for baking.

Ingredients

  • 1 tbsp. butter
  • 1 onion, chopped
  • 12 oz. carrots, peeled, sliced
  • 1 tsp. caraway seeds, crushed in mortar with pestle
  • 1 14-ounce can low-salt chicken broth
  • 2 tbsps. aquavit*
  • Chopped fresh parsley
  • *A Scandinavian caraway-seed-flavored liqueur; available at some liquor stores and specialty foods stores.

For squash soup

  • 3/4 stick unsalted butter, cut into pcs.
  • 1 medium onion, halved lengthwise and thinly sliced crosswise
  • 1/2 tsp. salt
  • 2 lb yellow summer squash, halved and thinly sliced
  • 2 carrots, thinly sliced
  • 1 yellow-fleshed potato , peeled, halved,
  • 4 cups chicken stock or reduced-sodium chicken broth

for pistou

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes.

    For this step you will need

  2. Step 2 Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.

    For this step you will need

  3. Step 3 Transfer soup to processor; puree. Season to taste with salt and pepper. Do ahead Can be made 1 day ahead.

    For this step you will need

  4. Step 4 Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Mix in aquavit.

    For this step you will need

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