Tag Archives: carrot recipes

Carrot Dill Soup

While planning a menu for my Easter brunch by the Bay, I was looking for a clever way to serve carrots with a nod to our small bunny friends. I decided on this delicious and easy carrot soup. The color is a wonderful vibrant orange. The soup is a feast for the eyes and mouth, with the slightest under note of heat to contrast the slightly sweet taste of the carrots.  This soup is great served warm with a dollop of creme fraiche which just melts into the soup or cold with a drizzle of olive oil. Sprinkle fresh chopped dill on top for either version. You can serve the soup in bowls or  in little shot glasses. The bottom line is this soup is great no matter how you eat it! Enjoy this springtime soup!

From by the bay wishing you – springtime food memories!

Maryann

blog carrot dill soup

Carrot Dill Soup

Serves 6


Ingredients

1 tablespoon olive oil

1 tablespoon unsalted butter

1 leek, cleaned, chopped and using the white part

2 cups carrots peeled and sliced

1/4 teaspoon red chili flakes

4 cups chicken broth

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

4 tablespoons heavy cream

1 tablespoon fresh lemon juice

2 tablespoons chopped dill

Dill chopped and olive oil  or creme fraiche to garnish

Directions 

In a large soup pot heat butter and oil, add leeks and sauté until soft about 5 minutes. Add chili flakes and carrots, sauté for another minute. Slowly add the chicken broth, salt and pepper. Bring to a boil and then simmer for 30 minutes uncovered until the carrots soft. Puree in food processor until very smooth. Stir in lemon juice, dill and heavy cream. Serve soup either hot or cold. Garnish with chopped dill and a drizzle of olive oil or a dollop of creme fraiche.

 

Veal Blanquette with Tender Vegetables

blog veal blanquette

I officially have Spring Fever!  Outdoors the days are becoming longer and lighter, the weather is warmer, my spring bulbs are all sprouting and the pansies are planted .  Indoors, I have tucked away my winter pillows and throws and have brought out my brighter ones in happy colors and lighter weight fabric, I have filled a bowl with bright citrus fruit and have shopped the product aisle looking for all those wonderful spring vegetables that start to appear this time of year. My latest trip “down the aisle” turned up the following: fresh english peas, baby carrots, sugar snap peas, red baby pearl onions and asparagus. I used all of these vegetables in this wonderful veal blanquette recipe. It’s become one of my spring traditions to make veal blanquette. Veal blanquette is a french dish in  which the veal meat is stewed in broth , the veal and the butter is never browned. It’s a perfect dish to welcome Spring!

From by the bay , wishing happy spring food memories!
Maryann
blog veg
Veal Blanquette with Tender Vegetables
Serves 6
To make blanquette:
Ingredients:
3 pounds veal, cut into 1 inch cubes
6 cups chicken stock
3 sprigs tarragon, plus 3 tablespoons chopped
2 bay leaves
12 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream
1.5 ounce store bought veal demi glace
juice and zest of one lemon
sea salt and pepper to taste
3 tablespoons chopped chives
Assortment blanched vegetables
Directions:
Melt 8 tablespoons butter in heavy bottomed casserole on medium heat. Saute the veal one minute per side, cooking the veal from pink to white without browning. Add to the casserole the stock, 3 springs of tarragon and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours, until veal is fork tender. While the veal is cooking blanche your vegetables . Once the veal is cooked, remove veal into a bowl and strain broth in a another bowl. Place the empty casserole back on to medium heat and melt the remaining butter, once melted add the flour and cook for 2 minutes stirring, Whisk in the broth along with the veal demi glace and cook until thickened. Stir in the cream, lemon zest and juice, salt and pepper to taste. Ina big bowl or platter top veal with sauce and mix. Toss the vegetables over the veal, sprinkle with chopped chives and tarragon and serve immediately. This can be served as is or with small new boiled potatoes.
Blanche Vegetables:
Ingredients:
1 cup fresh english peas, shelled or frozen baby peas
12 baby carrots, whole and peeled, with green tops cut off
12 pencil thin asparagus, woody bottoms cut off
24 sugar snap peas
16 red or white baby pearl onions

Directions:
Bring a large pot of water to boil, Have a large bowl of ice water ready and a strainer to remove vegetables from boiling water. You will cook each vegetable separately in the same pot of boiling water and use the strainer to remove and place into the ice bath. The peas  and sugar snap peas will take 1 to 2 minutes, the asparagus and baby carrots will take 3-4 minutes depending on size. You are looking for the vegetables to be slightly tender, yet bright in color. Lastly, boil the pearl onions, then strain and rinse with cool water. Let the onions cool off , then pop them out of their skins. Strain vegetables out of the water and keep in a bowl to the side until ready to add to the blanquette.