Tuesday, August 3, 2010

This Soup Hits the Spot this Summer!

I just started teaching at Le Cordon Bleu College of Culinary Arts in Chicago and am so happy with my new job, it’s a great way to continue to refine my cooking skills and provide food allergy resources at the school and to my favorite allergenistas. The recipe below is one that I enjoyed as a student and as a chef. The ingredients have been modified to make it allergen free…

Enjoy this satisfying soup made with the season’s freshest carrots. It’s easy to make and the sweetness from the carrots make this vegetable based soup a favorite for kids and adults alike…

Pureed Carrot Soup

2 tablespoons olive oil
6 carrots, small dice
½ small onion, small dice
½ russet potato, small dice
32 ounces chicken or vegetable stock
Kosher salt to taste
Black pepper to taste
Whisper of cayenne pepper

Preheat sauce pan on medium
Add olive oil and heat another minute.
Add carrot and onion, cook until soft, about 5 minutes.
Add potato and stock, bring to a boil and reduce to a simmer for 20 minutes.
Add Kosher salt, cayenne and black pepper while mixture is simmering.
Puree in blender until smooth, add additional Kosher salt and pepper as needed.

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