this recipe was adapted from this recipe sent to me by my dear friend lindsey. it is sam's favorite. enjoy!
6 tbsp. (3/4 stick) unsalted butter
1 lg. yellow onion, chopped
1/4 c. finely chopped ginger root
3 cloves garlic, minced
6 c. chicken stock
1 1/2 lb. carrots, peeled, cut into 1/2" pieces
1 granny smith apple chopped
4 celery stalks chopped
Salt & ground pepper
1. Melt butter in large stock pot over medium heat. Add onion, ginger, celery, apple and garlic; saute for 15-20 minuts.
2. Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.
3. Puree the soup in a blender or processor (fitted with steel blade). Season with salt and pepper to taste. Serve hot or cold.
i substituted the apple and celery for the white wine because i didn't have any and i prefer a little less stock to make it extra creamy. the croutons are rosemary sourdough cut in to pieces, drizzled with olive oil and broiled. yum.
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