“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.” — Auguste Escoffier
Here is a recipe for carrot soup as is pictured above that can be used with any vegetable of your choice … I make it based on what I learned from Jessica Prentice of Three Stone Hearth in a cooking class I took from her in 2004.
- Homemade pastured chicken broth – quantity depends on how thick you want your soup. Read more about broth.
- About 8 – 10 carrots chopped. I have substituted the carrot with another vegetable such as butternut squash or pumpkin, tomato, watercress, mushrooms, etc. with this same “formula” and found them all to be delicious!
- Either 1 onion or 1 leek sliced and steamed … or sautéed in raw or cultured butter or ghee, preferably grass fed. I personally favor steaming and then adding butter or ghee to the soup at the end. Read about ghee and how to make ghee on YouTube. If you like to buy ghee ready-made, these are our recommended organic grass-fed brands: Pure Indian Foods, PurityFarms, Ancient Organics
- 1 bundle of herbs tied with cooking twine. I like fresh organic herbs I’ve air dried or dehydrated myself. You can use any you are drawn to: thyme, bay leaf, sage, rosemary, marjoram, etc.
- Steam or sauté the vegetables until soft
- Pour them into a pot of chicken broth (the amount depends on how thick you like your soup)
- Puree with a hand held stainless steel blender
- Add the bundle of herbs and let simmer until all the flavors blend. I usually just taste after 10 minutes or so to see if I think it’s done, and if not continue to simmer until I do!
- Add ghee, cream fraiche, and salt before serving. You may add raw cream or raw milk to the soup as well. I add the raw dairy as a garnish and don’t cook with it.