Since taking it out yesterday, we've read it... well... many times. And little miss requested that we use it as our inspiration for dinner tonight. Since there is a recipe in the back of the book and I had just picked up three pounds of carrots at Produce Junction, I said sure!
The longest part of this recipe was the prep work - shredding up two pounds of carrots and chopping celery and onions. We tried a couple of different methods for shredding up the carrots - rotary grater, box grater, and we finally settled on the food processor attachment for the immersion blender.
The celery and onions were sauteed in the soup pot until nice and tender. The recipe called for them to cook down with the cover on, just softening them, rather than actually caramelizing them. Once the onions and celery were ready, the carrots were tossed on top and then the liquid was added. The recipe called for chicken broth, but I actually don't have any in the house right now. I know, right?? How does that happen?? So I improvised, using water and a package of dried onion soup mix. Hey, it worked.
Once the soup came up to a boil, it was set to simmer for half an hour, during which time we re-read the book. Just to build anticipation. Once the soup was all simmered, it was time to puree it. The recipe says to let it cool a bit, and then puree it in either a blender or food processor. But with the help of my beautiful immersion blender, it was much easier. Little miss was fascinated by it, and, well, to be honest, so was I. It worked absolutely beautifully, and we soon had a wonderfully smooth soup, all ready for dinner.
I actually really liked this soup. Little miss did too, but told me that she doesn't think she likes it as much as the rabbit in the book does. I am just happy that she is reading, and that her books inspire her to try new things
Rabbit's Favorite Carrot Soup
(from John Segal's Carrot Soup)
2 pounds carrots, washed, peeled and shredded
4 14-ounce cans chicken broth
2 stalks celery, chopped
1 large onion, chopped
1/4 cup butter
salt and pepper
5 sprigs fresh dill or parsley, minced (optional)
Saute the onion and celery in butter in a large, covered pot until tender. Add the shredded carrots and chicken broth and bring everything to a boil.
Reduce the heat and simmer the soup, covered, for about half an hour.
Let the soup cool slightly, the puree it in a blender or food processor (or with an immersion blender) until smooth.
Add salt and pepper to taste. Add dill or parsley (if desired, or you can use it as garnish, or you can omit it, if you would like). Serve.