Page 51 - Fresh Magazine

1
soup for life
part

onion

2

parts

potato

Carrot soup with hazelnuts and
brown butter 3

SERVES 4
parts
1 tablespoon butter
110g onions, chopped veg of
150g organic potatoes, unpeeled and roughly chopped
350g organic carrots, unpeeled and roughly chopped your
1.2 litres vegetable or chicken stock

FOR THE BROWN BUTTER choice
60g salted butter
30g hazelnuts, roughly chopped
1 garlic clove, cut in half

Melt the tablespoon of butter in a heavy-bottomed saucepan set over
a medium heat. Add the onions and cook for 3 to 4 minutes, until
softened. Add the potatoes and cook for a further 10 minutes. Add
the carrots and stock, bring to a simmer and continue to cook for 10
minutes, until all the veg are soft. Liquidise with a stick blender until
smooth and keep warm.
To make the brown butter, put the 60g of butter in a separate pan and 4
melt over a medium heat until it stops foaming and turns a dark golden
brown. Remove the pan from the heat and add the hazelnuts and
garlic. Let the butter cool, then remove the garlic. parts
To serve, ladle the soup into bowls and drizzle over hazelnuts and
brown butter. stock

PROFESSIONAL TIP
The difference between good soup and great
soup is the layering of flavours. This classic
soup recipe doesn’t throw all the ingredients in
at once, but rather allows the flavours of each
ingredient to cook and develop
before adding the next.

AUTUMN 2017 FRESH | 49

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