Prep Time: 2 Hours
Cooking Time: 1 ½ Hours
Heat temperature: Medium High
Suggested Beer With Dinner:
Stout or Porter
There is no better way to welcome spring than with a light, smooth, carrot soup. It reminds you of the season and evokes a sense of happiness that can only come from good food. With the first taste of this soup you will be reminded of all of the possibilities your garden has to offer. It is so simple to make, yet delicate and refined when consumed. The addition of stout gives a backbone of richness to the earthy and exotic star anise, while the carrots continue to remind you that simple is good.
• Chef’s knife
• Cutting board
• Deep saucepot
• Wooden spoon
• Serving bowl
• Aluminum foil
12 Tablespoons unsalted butter
4 lbs. Medium Sized Carrots,
cut into 1 inch pieces
8 Cups Chicken or Vegetable Stock
2 Cups Stout
4 Cups Heavy Cream
1/4 Cup Sugar
Kosher Salt, to taste
Fresh Cracked Black Pepper, to taste
16 Star Anise Pods
1. Melt the butter in a large saucepot. Add the carrots and cook over medium-low heat, frequently stirring until lightly browned, about 5-7 minutes.
2. Increase the heat to high, add stock, stout, cream, sugar and a pinch of salt and cracked pepper. Bring to a boil.
3. Reduce the heat to a light simmer; cover with foil and cook until carrots are very tender, about 50 minutes.
4. Remove from heat and add the star anise; cover and let infuse for 20 minutes.
5. Discard the star anise. Puree the soup in a blender until nice and smooth.
6. Season and serve.
Native to China, star anise comes from a small evergreen tree. It has a powerful, sweet taste and aroma similar to licorice.
Soups are one of those foods that have a bad rep because of canned soup or thick, over-processed chain restaurant versions. Once you make a soup that makes your taste buds go wild, you’ll quickly realize how a great, simple, yet complex soup can really welcome in the season.