Springtime Carrot Soup
Recipe from: This Immeasurable Place, by Blake Spalding and Jennifer Castle
Ingredients
For the chive oil:
1/2 cup olive oil
Small handful of chives, about 2 tablespoon
1/8 teaspoon salt
For the soup:
1 tablespoon butter
1/4 cup celery, diced
1 cup onion, diced (or use the leeks from your box!)
1 lb. carrots, sliced
1/2 clove garlic, minced
1/3 cup white basmati rice
4 cups water
1 cup heavy cream
1/2 teaspoon vanilla
1/4 cup white wine
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Combine the chive oil ingredients in a blender and allow to steep for at least 2 hours. Meanwhile, heat the butter, celery, onions, carrots, garlic and rice in a heavy bottomed pot on medium low heat until the onions are softened. Cover the vegetables with water and bring to a boil, then turn the heat down and simmer, covered, for 30 – 40 minutes, until the carrots are soft. Check periodically and add more water if needed. Add the heavy cream, vanilla, white wine, cumin, salt, and pepper and simmer for 10 – 15 more minutes. Take the soup off the heat and purée with a hand immersion blender or in a stand blender. Taste for salt, and season if necessary. Serve in bowls, topped with the chive oil.
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