Alice Waters Carrot Soup
Sometimes the classics can’t be improved. The sheer simplicity of this soup says everything there is to say about carrots. Alice Waters, founder of Chez Panisse restaurant in Berkeley, probably did more to help us eat better, simpler, fresher, healthier, and to enjoy it more, than anyone else in her industry. Her memoir, Coming to my Senses: The Making of a Counterculture Cook, was published in September 2017 and released in paperback in May 2018.
Carrot soup recipe serves 8, but can easily be halved—takes 2 hours, tops.
• 2 ½ lbs of carrots, peeled and sliced thin
• 2 onions sliced thin
• 4 tblsp butter
• 1 sprig of thyme
• 6 cups chicken or vegetable stock
Melt butter over medium heat, add onions and thyme. Cook, stirring occasionally, about 10 minutes, until onions are soft. Add carrots, season with salt, and cook for 5 minutes. Add stock, bring to a boil, lower heat and simmer for about 30 minutes, until carrots are soft. Cool slightly and puree in blender or fold processor. Season to taste with salt/pepper. Serve warm. Swirl a bit of cream or crème fraiche into each serving and sprinkle with chopped chives/tarragon/chervil, if desired.
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