A Rustic, 4-Ingredient Soup
I had a few carrots saved from my garden, but came up short for making carrot soup. I had some apples and decided to combine them into this cream-style soup. There is a nuanced balance of carrot, apple with an accent of licorice in the anise seed.
INGREDIENTS:
- butter, 2 TBS., or coconut oil or neutral oil
- onion, 2 cups, 1 large, diced
- anise seed, 2 tsp., [if you have fennel seed instead, use herb mill and grind finely]
- carrots, 1 LB., lightly scrubbed, chopped
- apples, 1 LB. (not-Granny Smith), peeled, cored, chopped
- stock, 4 cups, chicken, vegetable, or sweet miso*
- salt, 1 tsp.
- pepper to taste
- tarragon, fresh or other green herb for garnish
*I recently made this soup but didn’t have stock, so I made a sweet miso. Mix 4 TBS. sweet miso with four cups water.
GARNISH: Use fresh herb or combo. Consider tarragon leaf, chives, and/or parsley
INSTRUCTIONS:
- Soften onions in butter with anise seeds, about 5 minutes.
- Add the carrots and apples, continue to cook about 10 minutes more.
- Add the salt, pepper, and stock. Simmer, partially covered, for 20 minutes. Remove soup from heat and cool slightly.
- ^Puree in batches. Taste for seasoning.
- Serve with fresh herb: chives or parsley.
NOTES:
This soup freezes well.
Having a powerful blender is a valued kitchen tool to more easily add fruits and vegetables to home meals. Save your pennies to get a Vitamix, Blendtec, to name a couple. This soup becomes creamy with a serious blender. I tried using a food mill and it did not process as well. Stick blender and food processor will not create creaminess.
^I prefer a chunky style: strain out 2 cups of cooked ingredients before blending, then add back to the pureed soup.
– 2016 © Recipe by B. Hettig
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