As all New Englanders know, cold weather can continue well into spring and those days are often accompanied by lots of grumbling! Instead, lets warm up with a vegetable soup which is both comforting and fresh, the perfect transitional recipe.
This week, Chef Vanessa from Project Bread demoed a Carrot, Ginger and Apple soup which we used as our foundation. Chef Vanessa always likes to remind people that recipes are adaptable and are meant to be a guide.
Onions, carrots, apples and ginger were sautéed in a large pot using a little oil, and stirred occasionally to prevent browning. Salt & pepper were added along with a little oregano. The broth was added to the pot, the temperature increased to bring everything to a boil and then reduced to a simmer, allowing the carrots to soften.
An immersion blender was used to purée the soup, allowing for some chunks to remain. If you want a very smooth soup, a blender is the way to go, but be very careful when using it. Make sure you don't fill the hot liquid/soup up to the top, and place a cloth covered hand on the lid to prevent it from flying off.
The soup can be served with a little dollop of creme fraiche, yogurt, cream, etc. and we added a few drops of Sriracha for some heat.
For a little more heartiness, we made a quick grilled cheese and cut it into small cubes to use as croutons. Any bread and cheese will do, but we had a nice pumpernickel and some fontina and parmesan cheese in the fridge. A little butter was melted in a pan, the best way to flavor and toast the bread.
We hope you try the recipe from Project Bread and never be afraid to adapt or add things, trust your palate!
Carrot, Ginger, and Apple Soup from Project Bread
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