Carrot and Pineapple Sala
INGREDIENTS:
4 md Carrots; Peeled And Chopped
2 md Pears; Cored,, Peeled And
-Chopped
1/2 md Onion; Chopped
3/4 Rib Celery; Chopped
2 tb All-Purpose Flour; Optional
4 1/2 c Chicken Broth
1 tb Minced Fresh Thyme
1/2 Bay Leaf
1/2 Whole Cinnamon Stick
Salt And Pepper; To Taste
1/2 c Cream; Optional
1 tb Butter; Optional
4 md Carrots; Peeled And Chopped
2 md Pears; Cored,, Peeled And
-Chopped
1/2 md Onion; Chopped
3/4 Rib Celery; Chopped
2 tb All-Purpose Flour; Optional
4 1/2 c Chicken Broth
1 tb Minced Fresh Thyme
1/2 Bay Leaf
1/2 Whole Cinnamon Stick
Salt And Pepper; To Taste
1/2 c Cream; Optional
1 tb Butter; Optional
Place the carrot, pear, onion and celery in a medium saucepan, cover and cook over low heat until the onion is translucent. Stir in flour, if desired. Add chicken broth, thyme, bay leaf and cinnamon stick and bring to a boil. Reduce heat and simmer until carrots are just tender. Remove bay leaf and cinnamon stick.
In 2 or 3 batches, puree the mixture in a blender or food processor until smooth. Return to sauce pan and season to taste. Stir in cream and butter if desired. Reheat and serve immediately.
NOTES : Chef Jonathan Clarke was happy to share the recipe for his delicious Carrot and Pear Soup. A perfect starter for fall meals, Carrot and Pear Soup is quick and easy to put together. Clarke reminds us not to overcook this soup, as the flavor will deteriorate.
In 2 or 3 batches, puree the mixture in a blender or food processor until smooth. Return to sauce pan and season to taste. Stir in cream and butter if desired. Reheat and serve immediately.
NOTES : Chef Jonathan Clarke was happy to share the recipe for his delicious Carrot and Pear Soup. A perfect starter for fall meals, Carrot and Pear Soup is quick and easy to put together. Clarke reminds us not to overcook this soup, as the flavor will deteriorate.