Carrot and Pea Soup with Cinnamon Croutons

[jat]

Carrot and Pea Soup with Cinnamon Croutons

Serves 4 as Soup.

I adapted this recipe from Hubert Keller. I increased

the carrots and onions. After it was finished I felt it

was very boring. I added Madagascar Vanilla Paste. This

was the elixir it needed. It gave the soup personality,

and I used about 1 teaspoon of the vanilla in a decorative

swirl on top of the soup only.

Ingredients:

1 Tablespoon olive oil

3/4 cup onion minced

3 cups carrots chopped

1/2 cup leeks, white part only, thinly sliced (1 leek)

1 quart vegetable broth

1 pinch of sugar

1 small potato, peeled and finely diced

1 cup of young fresh peas

1/4 cup of cream

salt and fresh ground pepper

Cinnamon croutons:

1 1/2 cups of 1/4 in. bread cubes

1 Tablespoon olive oil

1/4 teaspoon cinnamon powder.

You might wish to add sugar to the cinnamon powder.

Method:

Coat a saucepan with olive oil. Place over medium heat.

Add onion,, carrot, leek and saute them, and stir frequently. After 8 min. add the vegetable broth. Season

with salt, pepper and a pinch of sugar. Bring to a boil.

Add the potato, reduce the heat, cover and simmer for

15 minutes, or until the vegetables are tender. Add the

peas and continue to simmer for 10 min. Transfer the

batches to a blender or food processor. Reheat and add

the cream, and taste for seasonings.

Pour one teaspoon of madagascar vanilla on top. Williams

Sonoma makes a good one.

For the croutons, heat oil, and coat bread lightly with

cinnamon and lightly toast.

Keywords: Easy, Soup

( RG794 )