12 November, 2012

Cranberry Carrot Soup | Florence Fabricant

Cranberry Carrot Soup ingredients
Makes 8 servings
2-lbs carrots, peeled and grated
4 cups cranberries, about 1-lb
5 cups water
1/3 cup sugar
1 tsp salt
Pinch of nutmeg
Juice of 1 lemon
Freshly ground black pepper

1 cup sour cream

Into a  a 3- to 4-quart saucepan, place the grated carrots, cranberries and water. Simmer until the cranberries and carrots are very tender, about twenty (20) minutes.

Strain the mixture, reserving the liquid. 

Purée, then simmer
Transfer the carrots and cranberries to a food processor and purée. Return the carrots and cranberries to the saucepan, along with the reserved cooking liquid. 

Add the sugar, salt, nutmeg, lemon juice and pepper; bring to a simmer.

Serve the soup hot, with a dollop of sour cream as a garnish on each portion.

Slightly adapts Fabricant, Florence., "How to Do Justice to the Native Cranberry." The New York Times (November 19, 1989). 

Page Last Updated 20 Aprul 2015

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