Carrot and cider soup
All the winter root vegetables have such a sweet flavour that they need to be generously flavoured with herbs or spices, or sharpened with a touch of something tart. A good example is this carrot soup, which is based on one by Josephine Araldo in her book From a Breton Garden (Aris Books, 1990). The carrots are gently sautéed in butter, then steeped in dry cider before the stock is added to complete the cooking. The cider contributes an aromatic sharpness to the sweetness of the carrots.
- Melt the butter in a good-sized pot and add the diced onion and the sliced celery and carrots.
- Stir to coat, then cover and cook gently for 5 minutes, stirring occasionally.
- Add the cider and simmer until the vegetables are tender. Add the stock, then bring to the boil and simmer for 5 minutes.
- Puree in a processor or blender until finely chopped, or push through a mouli. Return to the pot and bring back to the boil.
- Add a little more liquid, stock, cider or water if the soup is too thick. Check the seasoning.
- Serve with a good amount of parsley stirred through just before serving and a spoonful of crème fraiche or sour cream.