Dear Soup Lovers,
I have news. It’s very, very good news. I made soup today. I am really a soup girl at heart, and I’ve been waiting – somewhat impatiently – for Fall to arrive. The weather here in Seattle continues to be glorious – 75°, sunny and altogether looking just like summer. It is most certainly not looking the least bit like Fall. That’s not entirely true – the trees are changing into their brightly colored jackets at quite a clip, but the weather is just summer through and through, once it warms up after the early morning chill, that is. I am not complaining. I am predicting with a fair amount of certainty that there will be plenty of time for soup this winter in the Pacific Northwest. So I’ll mark today up as a practice run – a prelude, if you will, to several months of soupfulness.
I have made hundreds of different soups in my time, and wrote the recipe down exactly never. Which means I’ve not been able to recreate even the most delicious of them twice. It never really mattered before, although sometimes I would curse under my breath when I recalled a particularly tasty offering and couldn’t remember, for the life of me, what I’d put in it to make it so.
Today, I made soup. And, because of you, I wrote the recipe down. People! I WROTE THE RECIPE DOWN!!!!
Because I want you to try this soup and love it as much as I do.
After all that excitement, capitalization, FOUR exclamation points, andtwo bowls full of soup, I think I need to lie on the couch for a minute.
PS. Not only is this soup the most fantastic color, it is also delicious. I would totally take this to work for lunch and eat it cold, too.
- 3 cups / 1 1/2 pints chicken or clear vegetable stock
- 2 lb / 900g baby carrots, or carrots cut into chunks
- Lemon pepper
- Sea salt
- 1/4 tsp celery seed (Do not guess on this, celery seed is VERY strong and you could easily ruin the soup if you overdo it)
- 1/4 cup / 2 fl oz. butter
- 1/2 cup / 4 fl oz. Greek or 2% Greek yoghurt (NON-FAT WILL NOT WORK!)
- Place chicken stock in a pan with the carrots, and cook until the carrots are just tender.
- Carefully transfer the stock and carrots to a blender. I use a ladle for the carrots and then pour the stock in.
- Add the lemon pepper, salt, celery seed and butter.
- Blend on high until completely smooth. (A Vitamix or similar will produce a silky-smooth soup, which I highly recommend.)
- Add the yoghurt and blend on low until it is incorporated.
- At this stage the soup is very thick. If you prefer a thinner soup, add another cup of chicken stock and blend just enough to mix thoroughly.