I’m a bit tired today, mainly because of the *%&**# heat wave and the humidity but also because I went to bed too late yesterday and I got up far too early for my own good. And then I had to go into town today and when the weather is like this it is like running a marathon. Anyway, I’m going to take a short nap now so I leave you with this recipe of a cool and smooth carrot soup with herbs!
CREMA FREDDA DI CAROTE ED ERBE or COLD CARROT SOUP WITH HERBS
4 servings
500 g / 17 ½ oz peeled carrots
1 onion
500 ml / 17 ½ fl oz vegetable stock
500 ml / 17 ½ fl oz water
100 ml / 3 ½ fl oz fresh cream
thyme, oregano, basil or parsley, you just choose the one you like
salt
extra-virgin olive oil
- Chop the onion coarsely and slice the peeled carrots, braise them in some olive oil. If you are going to use thyme or oregano, add them now.
- When the onion is becoming transparent you add the stock and the water and leave it to simmer for 20 minutes without the lid on.
- Run the carrots and some of the liquid in a food processor until it is very smooth. Add the chopped basil or parsley now if that is the herb you have chosen.
- Add the fresh cream, stir and let it cool. When it is cool enough, move it into the fridge.
- Before you serve, check if the salt is ok.
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