Tuesday, January 14, 2014

Cream Soup in Corningware - Gingered Carrot & Chestnut Soup

When it is cold and rainy, I can think of nothing more tasty than a good soup. "Soup" an entire universe of possibilities.  Which, honestly, is what makes soup so great.  There is something out there for everybody.  From Lentil soup to Vichyssoise, Chicken Noodle to Hot and Sour, Beef & Barley to Tomato, Cock-a-leekie to Tom Kha.   Soup runs the gamut of flavor and texture.

This soup is of the rich and creamy variety.  Chestnuts and Carrots seasoned with just the right amount of Ginger to bring about the warming glowing feeling.  I LOVE ginger and carrots together.  The addition of Chestnuts lends body to the soup while the Creme Fraiche or Sour Cream not only enriches the soup, but provides a nice counterpoint to the sweetness of the carrot, bringing everything back into balance.

A bowl of enlightenment on a cloudy day.

Gingered Carrot & Chestnut Soup

2 TB unsalted Butter
1 lb Carrots, peeled and chopped
1 medium Onion, chopped
2 TB freshly grated Ginger root
Salt to Taste
White Pepper to Taste
4 cups Chicken Stock
1 cup Chestnuts, roasted & peeled
1/3 cup Creme Fraiche or 1/4 cup light Sour Cream
Carrot Shavings & Flat Leaf Parsley to Garnish

Corningware 2 1/2 quart Saucepan (P-2 1/2-B with P-9-C lid)

Melt Butter in a 2 1/2 quart Saucepan (P-2 1/2-B) set over medium flame.

Once melted, add the Carrot, Onion and Ginger.

Saute until everything  begins to soften.

Add Chicken Stock....

and roasted Chestnuts.

Bring to a boil, then reduce the flame to low, cover and simmer for 30 minutes.

Remove the pot from the flame and allow to cool for 10 minutes.

Working in batches, ladle the hot soup into the blender.

Cover with the lid, making sure you have removed the center piece.

Cover with a towel, and blend until smooth.

Repeat with the remaining soup until everything is well blended and smooth.

Wash the 2 1/2 quart Saucepan (P-2 1/2-B), then add the pureed soup back to the pot.

Place over low flame and reheat for at least 10 minutes.

Stir in 1/3 cup Creme Fraiche, or 1/4 cup Light Sour Cream (your choice).

Serve with carrot shavings and a little Flat Leaf Parsley.

Where is your Corningware??

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