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Meat Free Friday: Soups

It’s time again for that annual tradition – each year during Lent I post Meat Free Friday recipes.  Be sure to check the archives for ones I’ve shared in the past.

Carrot Soup

Adapted from Laura Calder

Ingredients:

3 T. butter

2 shallots, minced

1 lb. carrots, peeled and chopped

3 cups carrot juice

Salt and lemon juice to taste

Instructions:  Melt butter in a pot.  Saute shallots in the butter until softened.  Add carrots and juice.  Simmer until the carrots are soft.  Puree Add salt and lemon juice to taste.  Serve warm or cold.  Notes:  When my stomach is upset, I leave out the shallots and add some peeled chopped apples to the carrots.  This seems to be very soothing to my digestion and is very tasty!!!  I’ve also added pears, squash, or a bit of maple syrup and Dijon mustard to this basic carrot soup with great success.  You might want to experiment with some herbs such as tarragon or thyme as well.

Roasted Garlic Soup

Ingredients:

2 heads garlic

olive oil

salt and pepper to taste

1/2 T butter

1/2 T olive oil

1/2 onion

2 1/2 cups chicken broth

1/4 cup white wine

Marjoram and thyme to taste

1/2 cup milk or cream

Salt and pepper to taste

Instructions:  Roast the garlic as follows – Heat oven to 375 degrees.  Cut the tops off the heads of garlic and place on a piece of foil (or in a garlic roaster if you have one).  Drizzle with olive oil and sprinkle with salt and pepper if desired.  Roast in the oven for about 45 minutes.  The cloves of garlic should be very soft.  Let cool a bit so you can handle it easily.  Squeeze out the softened garlic.

Meanwhile, in a saucepan, combine the butter and 1/2 T of oil.  Add the onion and saute until it softens.  Stir in the roasted garlic pulp.  Reduce to a simmer and cook for 1o minutes.  Remove from the heat and stir in the broth and wine.  Add marjoram and thyme as desired.  Bring to a boil, reduce to low, and let simmer (partly cover the pan) for 1/2 hour.  Puree – I simply use one of those handheld immersion mixers but you can put into a blender or food processor instead.  Put the soup back into the pan over low heat and stir in the milk or cream.  Add salt and pepper to taste if desired. 

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