Sweet Carrot and Chardonnay Soup

by Michael on November 27, 2010 · 5 comments

The end of summer is a time to celebrate in my house. Although I tempt fate and wish away the end of summer, I’m not doing it because of my love of autumn or winter weather. It’s my deep-down fondness for  soup that draws me in. The kind of soup that whisks me away to a different time, a different place. And this Sweet Carrot and Chardonnay Soup is just one of the ways to lose yourself in the moment.

The first spoonful was hypnotizing. I caught myself dreaming as the flavours vaulted off my tongue. The carrots came to life with the wine and perfect amount of seasoning. The honey rounds out and smooths the flavours. Sometimes ingredients battle for notoriety and you’re left with a muddled concoction where not one ingredient stands out. This soup is the opposite of all my worst fears. It was smooth, aromatic and vibrantly colourful.

This is the perfect example of taking a risk in the kitchen. I’ve had my share of kitchen casualties and food mishaps but when a dish comes together like this it really confirms everything I strive for when I’m making something for my wife and I. The smile on her face said everything I needed to hear.

Sweet Carrot and Chardonnay Soup with Cracked Pepper

Sweet Carrot and Chardonnay Soup

Yields: 4

The Goods:
2 tbsp. butter
1/2 cup shallot, sliced
1 clove garlic, chopped
1 1/2 cups Chardonnay wine (or light, crisp wine)
1 1/2 cups carrots, chopped
1/4 cup celery, diced
1/4 cup leeks, diced
2 sprigs rosemary, finely chopped
2 1/2 cups vegetable stock
2 tbsp. honey
Kosher salt and fresh cracked pepper

Prep:
1. Melt butter in a large pot of med-high heat and add shallots and garlic. Saute until golden and translucent. Deglaze the pan with 1 cup of wine and add in carrots, celery and leeks. Saute for a few minutes.

2. Add in the vegetable stock and bring to a simmer. Simmer for 30 minutes. (You want the carrots fully cooked through)

3. Remove from heat and puree in a blender or use a handheld blender.

4. Pass the mixture through a fine strainer to remove all the small textured bits.  Add to a clean large pot and add the remaining 1/2 cup of wine and honey. Season to taste.

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{ 5 comments… read them below or add one }

peredurskitchen November 28, 2010 at 2:14 am
Sadik Ali November 28, 2010 at 6:13 am
Michael Lewicki November 28, 2010 at 9:48 am
Tiffany and Keyla November 28, 2010 at 3:54 pm
Michael Lewicki November 28, 2010 at 6:38 pm

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