Whenever the weather cools down, soup always starts sounding more delicious than ever. Especially if the soup has been created by Thomas Keller of The French Laundry and Per Se. Keller crafted this Purée of Sweet Carrot Soup for All-Clad Cookware, of which he is an ambassador, and we can't get over how tasty it looks. With fresh vegetables and very little butter, it looks perfect for sticking with our healthy eating resolutions.
Ingredients:
- 1 1/2 tablespoons butter
- 1 large shallot, thinly sliced (about 2 1/2 ounces)
- 3/4 pound sweet carrots, peeled and sliced into 1/2-inch pieces
- 1 1/2 quarts carrot juice
- 1/3 cup heavy cream
- 2 1/2 teaspoons honey
- Kosher salt
Directions:
Heat the All-Clad TK 8 Qt. Rondeau over medium heat. Add the butter to melt, then add the sliced carrots and shallots. Sweat until tender. Add about a quarter of the carrot juice to the Rondeau and gently reduce, stirring occasionally until the juice is almost syrupy. Add the cream and cook down by half, and then add the remaining carrot juice and honey.
Use an All-Clad Immersion Blender to blend the soup inside the Rondeau; alternatively, you can transfer the glazed carrots to a standing blender. Blend the soup until it is very smooth, then taste and add salt if desired. Strain the soup through a fine mesh sieve. This soup is equally delicious served cold or hot.
