Creamy Carrot Soup

Ingredients

▢1 tbsp olive oil or butter

▢4 slices streaky bacon (~120g/4oz)

▢1 onion , chopped

▢2 garlic cloves , minced

▢5 large carrots , cut into 1.5 cm / 3/5" chunks

▢1 litre / 1 quart vegetable or chicken broth (4 cups)

▢1/2 cup / 125 ml cream

▢3/4 cup / 185ml milk (any fat %)

▢Salt and pepper

SERVING:

▢Fresh thyme or chopped parsley

▢Cream , for swirling

▢Crusty bread

Instructions

Heat oil in a large pot over medium high heat. Add bacon and cook until golden. Remove from pot, cool then chop.

Add onion and garlic into the bacon drippings. Cook for 2 minutes until onion is translucent but not browned.

Add carrots and stir well to coat the carrot in the oil.

Add broth, then stir. Cover with lid, adjust heat so it is simmering energetically (about medium). Cook for 20 - 25 minutes until carrot is very soft.

Remove lid, turn heat off. Use a stick blender to puree the carrot (or cool slightly and do in blender).

Add cream, milk, salt and pepper to taste. Stir. Adjust thickness with milk (or water), if desired.

Ladle soup into bowls. Garnish with swirls of cream, bacon and parsley or thyme if desired. Serve with crusty bread.

Comments

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more. Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Gazpacho

Easy Gazpacho serves 4 (5 cups) This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours. INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...

Peruvian Rice

Peruvian Rice serves 4 INGREDIENTS 1/2 bunch fresh cilantro 1 – 1.5 cups broth - * see notes 2 tsp avocado oil (or other oil) 1 onion 2 cloves garlic 1 tsp Ají amarillo paste 1 cup Jasmine rice 1 carrot 1/2 cup frozen peas sea salt and pepper - if necessary INSTRUCTIONS Chop onion and garlic and peel and dice carrot. Add cilantro and broth to your blender and blend until the cilantro is completely liquified. Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry fo...

Burnaby Community Kitchens

Search This Blog