As promised here is the delicious Chilled Carrot Soup with Lemon-buttered Farfalle recipe I made from our garden's prolific carrot harvest… It's a lovely French recipe combining cool, luxuriously silky, sweet, carrot puree with unctious lemon-buttered pastas tossed in fresh dill.
THE perfect light yet decadent meal for this hot, steamy weather.
Chilled French Carrot Soup w/ Lemon-buttered Farfalle
Chilled Carrot Soup with Lemon-buttered Farfalle
(Serves 6)
Ingredients:
- 2 tablespoons butter (separated)
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 pound carrots peeled and sliced into coins (if they're baby carrots don't peel)
- 2 tablespoons honey
- 1/4 teaspoon nutmeg
- 4 cups chicken stock
- 1 1/2 cups farfalle pasta
- 2 tablespoons fresh squeezed lemon juice (separated)
- 1/4 cup chopped fresh dill
Method:
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over a medium heat. Add the chopped onion and sautee until soft, about 5 minutes.
- Add the carrots, honey and nutmeg and continue to sautee for another 10 minutes.
- Add the chicken stock, bring to a simmer, cover and cook for 10 minutes until the carrots are softened.
- Puree the liquid using an immersion blender or in a Vitamix for the silkiest, smooth result possible. Stir in 1 tablespoon of fresh lemon juice into the soup. Chill for a few hours or overnight.
- Prior to serving, cook the farfalle pasta to package directions. Drain and return to pot with 1 tablespoon of butter and stir to coat. Add the fresh chopped dill and 1 tablespoon lemon juice to the pasta and combine.
- Ladle the chilled carrot soup into shallow serving bowls. Divide the dilled pasta amongst the soup bowls, mounding a small amount in the center of each bowl.
Enjoy!
Chilled French Carrot Soup w/ Lemon-buttered Farfalle
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