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Author Notes: Freshly picked carrots (not the super-market water-logged kind!) are one of my favorite "root vegetables". They are also so incredibly versatile: I love them raw, glazed with maple syrup, in soup and purees, roasted, steamed and seasoned with a simple vinaigrette, ... endless possibilities. I got some carrots at the farmer market this week-end and picked some fresh sage from my backyard herb garden and made this simple but delicious soup. Of course, I can't think of sage wthout brown butter (they just go together!). It can be eaten warm or cold and make a great appetizer if served in small shot glasses. A great variation to this soup would substitute vegetable oil instead of butter, coconut milk diluted with water instead of stock, and ginger and a pinch of curry instead of sage. - AmeliaPS
- 3 tablespoons unsalted butter
- 1 onion, sliced thin
- 1 bunch fresh sage, leaves only, cleaned
- 1 pound carrots, peeled and sliced in rounds
- 3 cups chicken stock (or vegetable stock)
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon white pepper (or to taste)
- Melt butter in a medium pan on medium-heat. Allow to brown gently and froth.
- Add the sage leaves (reserve a few for decoration later) and let crisp. Remove with a slotted spoon onto a paper towel.
- Add the onion and cook a few minutes until translucent.
- Add the carrots and let cook for 5 minutes.
- Pour in the stock and turn the heat to high. Bring to a boil and then reduce the heat and simmer for about 30 minutes, or until carrots are tender. If the soup is too thick add some hot water during the cooking process. Remove soup from stove and allow to cool for 10-15 minute.
- Blend everything in a food blender until smooth. Taste, then season with salt and pepper. Serve (great in small shot glasses) with the reserved browned sage and some more fresh sage.
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree
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