Creamy Carrot Soup with Poppy Seeds
I don’t have too much to complain about when it comes to my daughter and food. She doesn’t sit at the table, which drives me nuts, but I figure that with time and a little maturity, she may start to do that. She eats like a bird, which I don’t love, but I abide by the rule that kids eat when they are hungry and don’t want to force feed her. What makes me a happy and proud mama is that she will always try new things, she may not like them, but she is willing to give them a taste.
Her papà asks her everyday what she had for lunch at school, and everyday she says the same thing: la pasta. Pasta is so easy, and if I could make her pasta for dinner every night, I would. For a picky moment there, I was, but then I noticed her little belly expanding, and I decided that she was having too much of it. Alternatives were in order. We unfortunately don’t have the opportunity to eat together every night since my husband gets home late from work, and I hate the idea of making two separate meals. I hate this for two reasons, the first is that I am lazy and the second, and most important, is that I want her to eat grown up food, taste the things that mamma and papà are eating, start sophisticating that palate. Soup is the perfect answer, she loves soup in any form, and it is something that I just have to keep warm for our late dinner when my husband comes home.
Creamy Carrot Soup with Poppy Seeds
from Food & Wine
- 2 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil, divided
- 1 large onion, coarsely chopped
- 1 quart low-sodium vegetable broth
- 1 quart water
- 2 pounds carrots, sliced 1/3 inch thick
- 6 large scallions, thinly sliced crosswise
- 2 tsp poppy seeds
- 1/2 cup heavy cream
- 1/2 cup milk
- salt and freshly ground pepper
In a large pot, melt the butter in 1 tbsp of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.
Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately hight heat, stirring, until the scallions are softened, about 1 minute.
Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.
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