Thursday, October 8, 2009

Carrot Soup with Pistou

I found this recipe in last week's Ottawa Citizen's food section. Since I still have a half row of carrots in my garden...

...and my basil patch is on the verge of being nipped by frost, I figured I'd make this carrot soup with pistou. Pistou is like pesto but doesn't have any pine nuts in it.

2 tablespoons olive oil
1 3/4 lb. carrots, peel, halved lengthwise and sliced
1 medium onion, roughly chopped
3 tablespoons flour
5 cups chicken or vegetable stock
salt and pepper to taste
2 cups loosely packed fresh basil leaves
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
1/4 cup olive oil

Place 2 tablepoons oil in a large pot and over medium heat, sauté carrots and onions for 5 minutes. Mix in the flour and cook 2 more minutes.

Stir in stock and simmer for 15-20 minutes or until the carrots are very tender.

While the soup is cooking, make the pistou by placing basil, garlic and cheese in a food processor. Pulse until finely chopped. Pour in oil and pulse until well incorporated.

Purée the soup with an immersion blender until smooth; season with salt and pepper.

Pour hot soup into bowl and top with a generous amount of pistou.

Very easy to make and very delicious! I highly recommend it. Let me know if you try it. Would love to hear what you think.


Marcia said...

Yum! I am going to try this recipe tonight. Thanks, Sis! xxoo

frannie said...

I made both but never thought of combining them. Next time I'll try. Thanks for the recipes.

Why Oxbow? said...

Can streaming video be far behind? We hope not!


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