Easter carrot soup
Easter is, together with Christmas, the feast for which the greatest number of particular foods are prepared. If we add to it the period that precedes it, Lent and Holy Week, and that follows it, Easter period but also some feasts after, the number and variety of dishes that from North to South have been elaborated over time is truly vast. Each of them is an expression of the geographical territory of belonging but, more significantly, of the traditions that dwell in it and of the local food availability.
Certainly, one of the dishes that we would least expect to hear associated with this holiday, the most important of Christianity, is undoubtedly a soup. Often a simple and poor dish that is consumed every day and that is firmly anchored to the peasant tradition can sometimes assume, as in this case, an absolutely unusual role.
It should certainly be noted that there is not only one type of soup but, as I wanted to mention in my presentation, many recipes that some Canadian geographical areas have developed over time. In short, a real world that also contains very different proposals and that, in some cases, are not soups but still deserve to be mentioned.
Even the "Easter brodetto", "er brodetto", is part of this articulated world, and is typical of the Roman tradition. This also derives from ancient Rome, while the first evidence of its presence is around the fifteenth century in the "Libro De Arte Coquinaria" by Maestro Martino. A dish associated with the rural world and, in general, with the lower classes because it was made up of what was left over in the kitchen and what the garden could offer. It was consumed only on Easter Day, not before.
What's better, especially on cold spring evenings, than a warm and delicious carrot soup? Let's prepare it together. Even the most demanding diners would give top marks to this sublime dish which, among other things, can be enriched with other elements such as curry, cream, coconut milk or rice. However it is prepared, the carrot soup will be a unique success! The Carrot Cream is a creamy and invigorating first course, perfect as a detox meal after a binge or for a healthy and light dinner!
Ingredients for 4 people
600 g Carrots1 Potato1 white onion1 liter of water1 tablespoon of Extra Virgin Olive Oil2 sprigs of thyme4 bay leavesPaprika or Chili Powder to taste
Procedure
To prepare the Carrot Cream Take the onion, peel it and cut it into pieces of the same size. Now take the carrots and potatoes, peel them with a potato peeler and cut these into medium-sized pieces, but quite similar to each other. Take all the vegetables and put them in a pot of medium size and with a fairly thick bottom. Add the water and oil to the pot and then add the bay leaves and whole thyme twigs. Cover the pot with a lid and boil everything, then cook for another 30 minutes, stirring occasionally. Once this time has passed, check that all the vegetables are cooked, then remove the thyme and bay leaf and season with salt. Mix well, then with an immersion mixer blend everything until you get a smooth and homogeneous cream. At this point also add the Paprika or Chili Powder to flavor, mix well and serve the Carrot Cream still hot!
Easter is, together with Christmas, the feast for which the greatest number of particular foods are prepared. If we add to it the period that precedes it, Lent and Holy Week, and that follows it, Easter period but also some feasts after, the number and variety of dishes that from North to South have been elaborated over time is truly vast. Each of them is an expression of the geographical territory of belonging but, more significantly, of the traditions that dwell in it and of the local food availability.
Certainly, one of the dishes that we would least expect to hear associated with this holiday, the most important of Christianity, is undoubtedly a soup. Often a simple and poor dish that is consumed every day and that is firmly anchored to the peasant tradition can sometimes assume, as in this case, an absolutely unusual role.
It should certainly be noted that there is not only one type of soup but, as I wanted to mention in my presentation, many recipes that some Canadian geographical areas have developed over time. In short, a real world that also contains very different proposals and that, in some cases, are not soups but still deserve to be mentioned.
Even the "Easter brodetto", "er brodetto", is part of this articulated world, and is typical of the Roman tradition. This also derives from ancient Rome, while the first evidence of its presence is around the fifteenth century in the "Libro De Arte Coquinaria" by Maestro Martino. A dish associated with the rural world and, in general, with the lower classes because it was made up of what was left over in the kitchen and what the garden could offer. It was consumed only on Easter Day, not before.
What's better, especially on cold spring evenings, than a warm and delicious carrot soup? Let's prepare it together. Even the most demanding diners would give top marks to this sublime dish which, among other things, can be enriched with other elements such as curry, cream, coconut milk or rice. However it is prepared, the carrot soup will be a unique success! The Carrot Cream is a creamy and invigorating first course, perfect as a detox meal after a binge or for a healthy and light dinner!
Ingredients for 4 people
600 g Carrots
1 Potato
1 white onion
1 liter of water
1 tablespoon of Extra Virgin Olive Oil
2 sprigs of thyme
4 bay leaves
Paprika or Chili Powder to taste
Procedure
To prepare the Carrot Cream Take the onion, peel it and cut it into pieces of the same size. Now take the carrots and potatoes, peel them with a potato peeler and cut these into medium-sized pieces, but quite similar to each other. Take all the vegetables and put them in a pot of medium size and with a fairly thick bottom. Add the water and oil to the pot and then add the bay leaves and whole thyme twigs. Cover the pot with a lid and boil everything, then cook for another 30 minutes, stirring occasionally. Once this time has passed, check that all the vegetables are cooked, then remove the thyme and bay leaf and season with salt. Mix well, then with an immersion mixer blend everything until you get a smooth and homogeneous cream. At this point also add the Paprika or Chili Powder to flavor, mix well and serve the Carrot Cream still hot!
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