The Carrot soup, as simple and common as it may sound has a facinating history behind it too. This soup was eaten by the English annually on 26th August to commemorate the Battle of Crécy, in Crécy, France in 1346. History says that after the victory of the English soldiers they were served Soup using carrots that came from Crécy.
However those carrots were not the same as we eat today, because the modern day carrots were not developed until the 16th century.
Carrots initially had white roots and where considered not fit for human consumption, from there they took a long journey for thousands of years passing through various hues of colour and texture to the modern day bright orange and sweet carrots we so take for granted.
I have brought to you a recipe from Mrs. Beeton’s Household Management, London, 1861 (reprinted in 2006 by Wordsworth Editions Limited):
4 Tablespoons Butter 1 Large Onion, Chopped 1 Pound Peeled, Trimmed, and Chopped Carrots 2 Teaspoons Sugar 2 Quarts Vegetable Stock Salt and Pepper to Taste Croutons (optional)
Add the chopped carrots and sugar to the onions and cook about 5 minutes until the sugar is completely melted.
Add the vegetable stock and salt and pepper to taste. Bring to a boil then simmer covered on medium-low until carrots are completely soft, about 30 minutes.
Using a blender, or immersion blender, puree the soup until completely smooth.
Serve hot with croutons (optional).
There are however other variations of the soup with milk and fresh cream added to it, like the following:
Melt the butter in a large pan and fry the carrots and leeks or onions until tender and soft.
Add the stock and seasoning and simmer for 15 – 20 minutes. Sieve or puree the soup in a blender and return to the pan. You could also, cook the vegetables for a further 10 minutes then beat with a wooden spoon. This gives a soup with more texture.
Lastly you can stir in the milk and fresh cream, and reheat it, no need to boil further. Sprinkle with parsley.
Happy reading, Happy cooking!!