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Carrot and Lemon Soup

Zuppa di Carrote e Limone

6 to 8 servings


6 tablespoons unsalted butter

1 large onion, chopped

1 large garlic clove, sliced

1 1/2 pounds carrots, sliced

3 tomatoes, chopped

1 baking potato, peeled and sliced

1/4 cup shredded fresh basil or flat-leaf parsley

4 cups chicken stock

1 1/2 teaspoons salt

1/4 teaspoon freshly ground pepper

1 cup crème fraiche

1/4 teaspoon hot pepper sauce

1/4 cup fresh lemon juice

Crème fraiche and flat-leaf parsley for garnish


In a large saucepan or flameproof casserole, melt 4 tablespoons of the butter. Add the onion and garlic, cover and cook over low heat until softened but not browned, about 5 minutes.

Add the carrots, tomatoes, potato, basil, stock, salt, pepper and remaining 2 tablespoons butter. Bring to a boil over high heat, reduce the heat to moderately low and simmer, covered, for 45 minutes.

Puree the vegetables in a food processor or with a hand blender until smooth. Add the crème fraiche and hot sauce. Simmer, uncovered, for 15 minutes. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate).

Before serving, reheat the soup and stir in the lemon juice. Ladle the soup into individual soup bowls. Garnish each serving with a dollop of crème fraiche and a leaf of parsley.

This recipe is featured in show 1703, 10-Minute Soups - Zuppe in Dieci Minuti.


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