| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
|
Onion; chopped |
| 12 |
oz |
Carrots; peeled, sliced |
| 1 |
ts |
Caraway seeds; crushed in mortar |
|
|
; with pestle |
| 1 |
cn |
Chicken broth; (14 1/2-ounce) (or |
|
|
; more) |
| 2 |
tb |
Aquavit; (caraway spirit) |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Melt butter in heavy medium saucepan over medium heat. Add onion and
saute 1 minute. Add carrots and saute until onion is tender, about 8
minutes. Add caraway and cook 30 seconds. Add 1 can broth. Cover and
simmer until carrots are tender, about 35 minutes.
Puree soup in processor. Season to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan
and bring to simmer, thinning with more broth if too thick. Mix in
aquavit. Ladle into bowls. Garnish with parsley and serve.
Serves 2.
Bon Appetit March 1993
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