Our carrot soup is nearly pure carrot -- it has carrots and water with salt and pepper. Just before serving it gets a dollop (2 tsp?) of butter and some dill for garnish. It tasted great and it was very pleasing to the eye.
Our Sunday Night Soup was based on a velouté (a white sauce made with a liquid other than milk) using the stock created by the asparagus as its base. The gorgeous orange taste came from OJ added at the end.
For our Sunday Night Soup, we combined sauteed
thinly sliced onion rings, julienned carrots, a red potato, and a pound of
chopped mushrooms in a vegetable broth. After simmering for thirty
minutes, we added tofu sour cream, salt, and paprika just before garnishing
with mushroom slices and chives. We mark the recipes we want to make
again; this one definitely got a marker!
Our Sunday night soup this week was a French soup and it has a complex set of flavors -- bouquet garni, onion, tomato, garlic (of course) and a hint of vinegar. Served with toasted French bread and freshly grated Gruyere, it was a fabulous finish to a great weekend.
This past Sunday we continued our soup tradition with Herb Bouillion soup. The broth, full-flavored with leek, onion, vegetables, and bouquet garni, was served with a slice of french baguette and a poached egg and garnished with parsley and parmesan.