This autumn-winter (a mix of both, there are no seasons anymore right?) gets me in the mood for red and orange colors in my plate.
And with the temperatures dropping these past days, I got my loyal mixer out of the cupboard again, along with all my soup recipes!
So here is the recipe I was looking for last time, that I eventually dug out.
A carrot-tomato cream soup with its thyme whipped cream. AAAAaaaaah, bliss!
Thyme whipped cream, well, let’s just say I’m nuts about it. It’s sooooooo, good! (So every time I make some, I always make a ton too much, and put it on everything I have for the next week).
As for the cream soup, it’s a classic that works all year round : it can be had either cold or warm.
Put the two together, and here you have a winning recipe. Works every time!
For 4 people:
1 kg of carrots
1 onion
2 cloves of garlic
1 small can of tomato paste (really small, otherwise the carrot will disappear!)
1 cube of chicken stock
20cl of liquid cream
2-5 sprigs of thyme (I always put 5-6 – I love it when the cream is well infused)
Salt and pepper
Peel the carrots, cut them into pieces.
Peel the onion and cut it into quarters.
Put it all in a saucepan with the cube of stock, the tomato paste and the peeled garlic cloves.
Cover with water, and cook for about 20 minutes. Cover the pan.
Remove from the heat and blend well.
For the thyme whipped cream:
Pour the cream into a saucepan and add the thyme sprigs.
Bring to a boil, then let cool with the sprigs of thyme so as to let them infuse well.
Strain the cream with a chinoise.
For the whipped cream, there are 3 schools, depending on the equipment you have at your disposal: you either have a cream whipper, a mixer, or enough elbow grease to help you the cream well whipped!
That’s it! Pour your soup (hot or cold) into its container, cover with whipped cream, maybe sprinkle a little pepper and salt for a final touch, and enjoy!
I love to serve this as an entrée in coffee cups:)
So what’s your favorite soup?
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