Riegel Stuhmiller’s carrot print found here on etsy.
I have been reading the site feasting on art lately which cleverly documents works of art with recipes. What a cleaver idea! I identify as these are two of my passions as well, so I was inspired this week to match up this little pair.
My four year old is blessed with one of the most active imaginations I have ever seen, anything is possible. Last week she kept asking for carrot soup – which by the way, is made of… carrots, sugar peas, the rest of the cucumber, and “monster” (Munster) cheese. I didn’t quite follow her recipe which is ok because after I slaved in the kitchen for her she didn’t quite eat any of the requested soup.
Bon Appétit | May 1996
The Courtyard; Schull, Ireland
- 2 tablespoons olive oil
- 2 pounds carrots, peeled, sliced
- 1 large onion, finely chopped
- 6 garlic cloves, peeled
- 5 whole cloves
- 4 cups (about) canned vegetable broth or water
- 1 tablespoon fresh lemon juice
- Pinch of sugar
- 1/4 cup chilled whipping cream
- Chopped fresh parsley
Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk cream in medium bowl just until slightly thickened, about 10 seconds.
Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.