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CARROT WITH TOASTED ALMOND SOUP
1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted
Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
Meanwhile, peel potato and cut into 1/2-inch cubes.
Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.
Cooks' notes:
• Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.
• Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Gourmet
November 2006
2006-10-20 10:05:42.0
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