Meal of the Week

This week as part of our farm share we got lots of herbs (red sorrel, dill, parsley and scallions. It's been rather chilly and rainy here in New York, so I decided to make Carrot Soup. This soup is A.M.A.Z.I.N.G. and delicious (and super fast). I made the soup on Monday night in about 30 minutes, and we ate it again this evening. Don't skip any part of it - the purée makes it into something spectacular and you get some extra veggies. The creme fraiche adds a lot too, although we've been known to use heavy cream if that's what we have on hand.

My mom made this soup for our Easter dinner, and I'll admit that I was skeptical at first. Everyone was in love with the soup and we've made it several times since. It also freezes very well.

Carrot Soup with Herb Purée (from the Washington Post)

MAKE AHEAD: The soup and puree can be made a day in advance, covered and refrigerated. Reheat over low until thoroughly heated through, because the creme fraiche and herb puree in each portion will cool the soup down. 8 servings.

Ingredients:

For the soup

• 1 pound carrots, trimmed, peeled and coarsely chopped
• 2 mangoes (8 ounces total), peeled, seeded and cut into strips (1 cup)
• 1 medium (8-ounce) russet potato, peeled and cut into 1-inch cubes
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon sea salt
• 1/3 cup sugar
• 2 quarts low-sodium vegetable broth

For the puree

• 1 cup (about 1 ounce) herbaceous green leaves, such as carrot greens, watercress leaves or flat-leaf parsley
• 1 cup baby spinach
• 1 bunch scallions, chopped, dark-green parts only
• 1 small bunch dill, coarsely chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil

For assembly

• 1/2 cup creme fraiche or mascarpone cheese

Directions:

For the soup: Combine the carrots, mangoes, potato, pepper, salt, sugar and vegetable broth in a large pot over medium-high heat. Bring to a boil, then reduce the heat to medium; cook for 15 to 20 minutes, until the carrots and potatoes are soft. Remove from the heat.

Working in batches, use a food processor to puree the soup until it is smooth. (The carrots will not break down completely, so expect the soup to have a slightly grainy texture. Alternatively, an immersion blender can be used right in the pot.) If not serving the soup immediately, let it cool, then cover and refrigerate.

For the puree: Combine the green leaves, spinach, scallions and dill; wash them well.

Bring 8 cups of water to a boil in a large pot over high heat, then remove from the heat. Add the greens, stirring just until they have wilted. Drain in a colander and run cold water over them until they are completely cooled.

Squeeze out as much water as possible from the greens, then place in a food processor along with the salt, pepper and oil. Run the machine for 30 seconds, until the puree is smooth. Refrigerate in an airtight container until ready to use.

To assemble, divide the creme fraiche and puree among individual bowls, then ladle the soup on top.

Recipe Source:

From columnist David Hagedorn. Photo courtesy of the Washington Post.