From Mara Roche's Kitchen: Roasted Carrot & Chive Soup
I’m delighted to share this recipe for Roasted Carrot & Chive Soup with our customers! Recently, this soup featured as the pairing for our Chardonnays at the annual Club Member event, Post-Harvest Party. We literally had a waterfall of requests for the soup recipe, and many folks wanted it in time for the holiday season.
Thank you to everyone who attended our Post Harvest Party! Our family really enjoyed catching up with everyone, and finding out what is new in your life since your last visit to the winery. Hopefully this soup will keep you warm in the next few months.
Recipe Notes:
Make sure you roast the onions and carrots for the natural sugars in the roots can caramelize to give the soup more flavor. Also, peeling the carrots and potatoes help keep the soup ‘sweeter’ tasting … since the peels have tannins in them. This soup can be made a day ahead for the flavors to ‘set’ more and it also freezes well.
Roasted Carrot & Chive Soup
8 servings
Ingredients:
2 sticks of unsalted butter
3 sweet onions – diced
¾ cup of sparkling wine
8 large carrots – peeled and diced
4 russet potatoes – peeled
8 cups of chicken broth
2 Tablespoons of kosher salt
½ cup chives – finely chopped
1. Preheat stove to 350 degrees.
2. In a roasting pan add butter, onions, wine and carrots.
3. Cook for 20/30 minutes until carrots and onions start to show first signs of black on them. Don’t wait too long … you want caramelization not burnt. Remove from stove and use a food processor or emulsifier to blend onions, butter and carrots until smooth.
4. While carrots and onions are roasting: in a large pot add broth, potatoes and salt. Potatoes are salt sponges, so I always add more salt. Bring to a boil. When you can easily pierce the potatoes with a fork, remove from broth with a slotted spoon. Save the broth!! Mash the potatoes until they are smooth.
5. Add carrots, onions, and potatoes back into broth, stir in chives; bring back to a boil. Serve while hot.