Wednesday, September 28, 2011

Carrot Soup with STAR's Basil Olive Oil

2 tablespoon STAR Extra Virgin Olive Oil, 1 turn of the pan
1 medium onion, chopped
1 1/2 pounds packaged baby carrots
6 cups chicken stock
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
STAR Olive Oil with Fresh Basil

Preheat medium pot over medium high heat. Add STAR Extra Virgin Olive Oil, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Drizzle STAR Olive Oil with Fresh Basil on top of the soup right before serving.


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