I have enjoyed several variations of Carrot Soup lately. Two of my favorites are created by the Irving Farm Coffee House in Millerton, New York and The Falls Village Inn, Falls Village, Connecticut.
Of course, I had to come up with something I could do myself at home, and I wanted to be able to preserve it. As much as I enjoy cooking, sometimes I just want want to warm up a delicious bowl of soup with minimal effort. Pre-cooking and canning a few batches is an easy way to have a quick hearty soup during the cold, short days of winter.
This will require pressure canning because the ingredients are low acid, but this soup can also be made and served the same day.
Hot or cold, this savory soup is equally delicious served hot during the cold winter months or served chilled during the dog days of summer. I hope you enjoy my version.
DILLED CARROT SOUP
1 Tablespoon Olive Oil
4 Tablespoons Butter
3 Cups Carrots
2 medium Acorn Squash (optional)
1 Spanish Onion
2 Cups Light Cream
3 Cups Chicken Stock
3 Garlic cloves
Salt; White Pepper
1 Tablespoon Lemon Juice
Pre-heat oven to 400 degrees.
If using halve and de-seed the acorn squash. Place face down on baking sheet and cook until soft, 20 – 30 minutes. Remove from oven and let cool until they are comfortable to handle.
In the meantime, scrape and slice carrots, dice onions and garlic. In heavy bottom stockpot over medium heat add one tablespoon of olive oil and 4 tablespoons butter. Add prepared carrots, onion and garlic. Saute until onions are soft. Scoop flesh from acorn squash and incorporate into mix. Add 1 ½ cup chicken stock. Simmer 20 – 30 minutes until carrots are soft, stirring frequently.
Using stick blender, or tabletop blender, blend mixture until smooth. If using tabletop blender do in small batches and return to pot. Add the remainder of the chicken stock, salt and white pepper to taste, and simmer to meld flavors, 10 – 15 minutes, stirring often. Turn off heat.
NOW - If you are going to serve for dinner, Slowly add 2 cups light cream and blend thoroughly. Chop fresh dill and add to taste. I use 4-5 tablespoons. Serve immediately.
OR - If you would like to bottle up and use at a later time, do not add light cream or dill, instead using sterilized quart size canning jars leaving one inch of headspace.
Pressure process at 75 minutes for quarts, at 11 pounds, or 10 pounds for a weighted gauge. Cool jars completely before storing on shelf, 6 to 8 months. When ready to serve, warm over medium heat, follow directions from NOW, and serve hot.
For saftey tips on Pressure Canning Soups click here.