Carrots play starring role in smooth bisque-like soup

Humble, bumpy, rough carrots. We peel and slice them into sticks and stuff them in lunchboxes, or put them out with a dip when company comes. We chop them and use them in soups and stews, but rarely do we let them star on their own.

This bisque-like soup changes that thinking. Pretty and lush, this creamy bowl of deliciousness gives carrots their due respect.

Cream of Carrot Soup

4 slices bacon

1 tablespoon butter

2 pounds carrots, peeled and chopped

1 red onion, chopped

2 shallots, chopped

4 cloves garlic, minced

Kosher salt and ground pepper to taste

1/4 cup uncooked white rice

6 cups chicken or vegetable broth

1/2 cup heavy cream

To serve (optional):

Crumbled cooked bacon

Crumbled feta, goat cheese or blue cheese

Chopped fresh parsley

In a large pot or a Dutch oven, cook bacon over medium-high heat, until crisp. Transfer the bacon to a paper towel-lined plate, let cool and drain, and crumble the bacon. Set aside.

Pour off all the bacon fat from the pot, and then melt the butter over medium heat. Add the carrots, onion, shallots and garlic, season with salt and pepper, and cook, stirring frequently, for 10 minutes, until the carrots have started to become tender.

Add the rice and the chicken broth, turn the heat to high, and bring to a boil. Reduce heat and simmer the soup, covered, for 30 to 40 minutes, until the vegetables are completely tender and the rice is very soft. Puree the soup in batches in a blender or a food processor, or use an immersion blender to puree it in the pot, until very smooth. Stir in the cream and heat through.

Serve the soup hot, topped with the bacon, a crumble of whatever cheese you like, and some parsley. Give it a final sprinkle of pepper if desired.

Makes 8 servings.

Katie Workman is the author of Dinner Solved! and The Mom 100 Cookbook.

Food on 10/18/2017

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