in Italy, Soup Recipes

Tuscan carrot soup around 1900 (without cream or milk)

updated

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Ingredients for 6 servings:

  • 50 g butter
  • 1 onion(s), roughly chopped
  • 500 g carrot(s)
  • 1 large Teltower turnip or parsley root
  • 12 coriander, crushed
  • Salt
  • Pepper, freshly ground black
  • 1 liter chicken broth or vegetable broth
  • 4 tbsp herbs, chopped (chives, parsley, chervil, marjoram, thyme and rosemary)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Carrot Mine

Melt the butter in a soup pot and sauté the chopped onion, peeled, sliced ​​carrots, turnips/parsley root, and coriander. Season lightly with salt and pepper, cover, and simmer over low heat for 20 minutes. Then add the stock, bring to a boil, and simmer gently for 12 minutes. Strain the soup through a coarse sieve. If it’s too thick, add a little more stock, season to taste, and finish with the herbs. Serve with buttered white bread cubes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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