Today I took the kids down to my mom's house to harvest the carrots. They loved being farmers for the afternoon. We will all be orange by the time we eat all these carrots. Don't mean to toot my own horn or anything (please, I love to toot my own horn), but I created a masterpiece with these carrots for dinner tonight. A savory, creamy carrot bisque.
The color of the soup might bum you out, but it is the best darn carrot soup you will ever taste. The secret to the soup is some leftover sunday dinner gravy from a beef roast.
1 small onion chopped
1 potato chopped
5 cups of carrots chopped
1 garlic clove minced
1 1/2 c beef gravy or beef stock
3 c water
2 bay leaves
salt and pepper
1-2 cups heavy cream
Saute onions, carrot and garlic, liberally season with salt and pepper. Add potatoes. Add gravy. Add water. Add bay leaves. Simmer until potatoes and carrots are very tender. Blend in a blender until smooth, but before you do, fish out the bay leaves. Do a seasoning taste test. If its too thick add some more gravy or water. Before serving add cream and swirl.
I served it with some homemade artisan bread and some fresh wild greens (from mom's garden) homegrown tomatoes (from farm stand) tossed with olive oil and balsamic and goat cheese. Real food people! Love it!
Now you could probably use beef stock, but it doesn't have my name on it anymore! It may not be as good. That is how the Chef from Chef's table gets away with giving out all his soup recipes, because the recipe calls for chicken stock, we all use Swansons, and he's using the yummy stuff he makes from scratch. It makes a big difference.