Friday, May 6, 2011
Creamy Carrot Soup
Today, in most parts of the U.S., is just another Friday. But here, in Louisville, KY (and well, most parts of Kentucky in general) it's more like a holiday! What "holiday" you ask?! Why it's Kentucky Derby weekend! Louisville seriously gets their party on. Most places of employment have a 4 day weekend (or others just make sure to ask for the days off!). Celebrities come into town and all that jazz. All for a couple of horse races that take maybe 2 minutes to finish! But you know, I don't think it's really all about the horse races (although it is tradition) more than it is about getting all dressed up and drinking.
And the hats! When most people think of the Kentucky Derby, I think a Derby hat is one of the first things that come to mind!
While I won't be donning a Derby hat this year (nor have I ever) I'll be spending today at Churchill Downs for the Oaks - sipping Mint Juleps and looking as good as I can (seriously, my dress is hella cute!) and hopefully meeting up with some friends! My sister has offered to give us a ride down there (she's freakin' awesome!) and hopefully we'll end up finding a ride back home, too - so no worries of being unsafe!
Anyway, we've got a Derby party to attend to on Saturday and I need to bring something with me! So help me out and vote in this week's poll!
This is not really a Derby recipe, but I was really in the mood for soup, so soup it is!
Adapted from The Meaning of Pie's recipe
1 small onion, diced
2 ribs of celery, chopped
2 tablespoons unsalted butter
5 large carrots, peeled and sliced
1 white potato, cubed
4 cups chicken broth
1 to 2 teaspoons hot sauce (like Tabasco or Sriracha)
1 teaspoon Worcestershire sauce
3 bay leaves
1 teaspoon sugar
Salt and Pepper
1/4 teaspoon cayenne pepper
1/2 cup milk
In a large Dutch oven, melt the butter under medium high heat. Add onions and celery and cook until softened, about 5 minutes.
Add in carrots, potatoes, and chicken broth. Simmer for about 5 minutes or so.
Stir in Tabasco, Worcestershire sauce, bay leaves, sugar, salt, pepper, and cayenne. Let simmer on medium to medium low for about 30 minutes.
Remove bay leaves and blend up soup with an immersion blender until you reach your desired consistency. Slowly stir in the milk until incorporated. Ladle soup into bowls and serve with a drizzle of olive oil and garnish with croutons.
This was a quick one-pot meal that was a really tasty lunch! Now, if you'll excuse me - I'm heading to the Oaks! Have a great weekend guys!