Modernist Cuisine at Home
Caramelized Carrot Soup
Page 178
Cuisine: North American | Course Type: Soups and Stews
Tags: carrots soup vegetables pressure cooker modernist
Recipe Reviews
The soup is fantastic! I've made it twice and preferred it with the cores of the carrots intact, and with slightly less butter than they recommend.
I tried the recipe as is, then reduced the butter to 6 Tbs, next time I'll try it with 4 Tbs. I'd also use less salt and a little less baking soda in the future. Depending how it turns out, I'd bump the recipe up to 5 stars. As written, it's excellent and easy to tailor to your tastes.
I had to buy a pressure cooker to make this in. I now have a 7 qt size and a 3.5 qt size, both from Kuhn Rikon. The 3.5 is the easier to manage of the two. You could prob do it in a 2.5 qt size and be fine as well.
They suggest an immersion blender, but a regular blender worked fine and I think the texture of the carrot purée was better.
So far everyone that's tried this agrees the recipe is a keeper.
(edited 1st February 2014) (0) comment (1) useful
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