Sweet Carrot Soup With Dill Gremolata
makes 4-6 servings
I like to use Nantes carrots for this soup because they are very sweet and have excellent carrot flavor when cooked. I find a little scrubbing is all they need. If you substitute other carrots, you may want to peel them.
Read more about this recipe in Jeanne Kelley's Blue Eggs and Yellow Tomatoes cookbook.
Soup
3 tablespoons unsalted butter
1/2 cup sliced shallots
2 pounds Nantes carrots (or other sweet carrots)
4 cups water
1 bay leaf, preferably fresh
Gremolata
2 tablespoons minced fresh dill
1 tablespoon minced shallot
1/2 teaspoon finely grated orange zest
1/4 teaspoon fleur de sel
prep: 10 minutes
total: 35 minutes
heavy, very large saucepan (with cover)
immersion blender (or standing blender)
small bowl
zester or grater
1. Melt the butter in a heavy, very large saucepan over medium heat. Add the shallots and sauté until tender, about 3 minutes. Cut the carrots into 1/2-inch rounds, add them to the pan, and stir briefly to coat with butter. Add water and bay leaf and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 25 minutes.
2. Discard bay leaf. Purée the soup using an immersion blender (or in batches, if necessary, in a standard blender). Season with salt to taste. (Can be prepared up to 2 days ahead. Cool, cover and refrigerate. Reheat, stirring over medium heat.)
3. Combine all the gremolata ingredients in a small bowl.
4. To serve, ladle the soup into bowls and sprinkle with gremolata.
