Roasted Carrot Soup Garnished with Braised Cucumbers
A cup of golden Roasted Carrot Soup garnished with Braised Cucumbers is a favorable start to a high tea. Accompanied by a salad of baby greens and by the satisfying crunch of our shell-shaped hush puppies, this soup and salad course is sure to be a hit.
Servings 4 Servings
Ingredients
Soup
- 1 pound carrots peeled and chopped
- 1 cup peeled and chopped celery
- 1 ½ cups chopped yellow onion
- 1 tablespoon chopped garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup less-sodium chicken broth
- ½ cup heavy whipping cream
- 3 tablespoons grated Parmesan cheese
- Garnish: 1 recipe Braised Cucumbers recipe follows
Braised Cucumbers
- 2 tablespoons unsalted butter
- 1 cup sliced English cucumber unpeeled
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Instructions
Soup
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine carrots, celery, onion, garlic, salt and pepper, tossing to mix. Spread vegetables in an even layer on prepared baking sheet.
- Roast until vegetables are golden and tender, approximately 30 minutes.
- Place vegetables in the container of a blender. Add chicken broth, cream, and Parmesan cheese. Blend on high until mixture is smooth.
- Serve hot or cold. Garnish with Braised Cucumbers, if desired.
Braised Cucumbers
- In a large skillet, melt butter over medium-high heat.
- Add cucumber to skillet. Cook until cucumber is browned, approximately 6 minutes.
- Place lid on pan, remove from heat, and let stand for approximately 7 minutes. Season
- With salt and pepper.
Notes
When making a large batch, I like to add 6 tablespoons of grated parmesan cheese, 1 cup of heavy whipping cream., and 2 cups low sodium chicken broth.