All those local winter carrots that you see piled up at farmers markets are still packed with flavor. They are part of the group that farmers call storage crops, such as potatoes and onions, and those five pound bags are a pretty good deal. I tend to buy them loose from the box so I can mix up the colors of orange, red and various shades of yellow.
Carrots at the farmers market (Brunswick Winter Market and Portland Winter Market)
One of my favorite dishes using carrots is what I call winter carrot soup. It can be served as an elegant first course or at any kind of dinner menu. It only requires onions, carrots and a good stock. It’s further enriched with heavy cream and has an unusual spice component of star anise, which gives it an exotic flavor.
Carrot soup garnished with croutons, sour cream, snipped chives and chervil
You can use chicken stock for the liquid component in which to cook the carrots, but I’ve had some ham stock on hand, which I used instead to add a subtle smoky flavor. For an easy ham stock put a big, meaty smoked ham hock into a stock pot with the usual aromatics of chopped carrots, celery, onions and bouquet garni. Simmer slowly for at least 4 hours.
Carrot soup garnished with sour cream, croutons, chives and chervil
Ingredients
- 2 tablespoons canola oil
- 1 large onion, peeled, sliced thinly or chopped
- 3 star anise
- 2 to 2 1/2 pounds carrots (mixed colors), peeled and sliced thin
- About 3 to 4 cups chicken or ham stock
- 1/2 cup heavy cream
- Croutons
- Snipped chives
- Chervil, fresh or dried
- Sour cream or crème fraiche
Instructions
- In a large Dutch oven heat the oil over medium heat. Add the onions and over low heat sweat the onions, (waxed paper placed directly over onions) to soften for about 5 minutes, with pan slightly covered.
- Add the star anise and continue to sweat the mixture for a few minutes to release the flavor.
- Prepare the carrots by putting them through the food processor using the slicing blade or cut by hand into thin disks. Add to the pot and roll them around the onion mixture to coat.
- Add about 3 cups stock or enough to barely cover the carrots. Bring to the simmer and cover the pot with lid ajar. Cook until the carrots are tender, about 20 to 30 minutes. Remove the star anise.
- Let the soup cool down for 5 minutes then puree, in batches, in a blender, starting on low speed and then on the puree speed and then the highest speed until the mixture is perfectly creamy. Transfer each batch to a pot. Stir in the cream and simmer gently for a few minutes. If the mixture is too thick, add more stock until the desired consistency. Taste for seasoning and add salt and pepper as needed.
- Keep the soup on the back burner until ready to serve or put in storage container and serve when needed, heating up the soup. Add more cream, about 1/4 cup additionally if desired.
- Ladle into soup bowls and garnish with croutons, swirls of sour cream or crème fraiche, snipped chives and chervil.
- Any leftovers can be stored refrigerated in an airtight container for several days.
