Not exactly worthy of Elmer Fudd, but while it ain’t quite wabbit stew, I did make some politically correct (if you’re a hunted meat product) bunny-friendly soup that Bugs himself might enjoy. That is, if he were real and not a cartoon. Really, I do have some grasp on reality. OK, whatever.
Carrot Soup With Ginger and Lemon
This is my altered version of a recipe that originally appeared in Bon Appetit. The basic version is a little too sweet for me, so I cut the natural sugar in the carrots with extra lemon juice, and bumped up the spices (garlic, cumin, cayenne pepper) to make it a little more on the savoury side. Sometimes my little kitchen experiments fail miserably, but, oh. This. One. Worked.
2 – 3 TBSP butter
1 medium onion, chopped
1 TBSP finely chopped fresh ginger
1 1/2 tsp minced fresh garlic (1 large clove)
1 tsp cumin
1 1/4 pounds medium carrots*; peeled, chopped (about 3 cups)
2 plum tomatoes; seeded, chopped (about 1 1/3 cups)
1 TBSP grated lemon zest (about all you can get from one lemon)
4 cups low-salt chicken broth (I like “Pacific” brand; comes in a box)
2 – 3 tablespoons fresh lemon juice
Cayenne pepper, to taste
Salt and pepper, to taste
Sour cream and chives, for garnish
* I spring for organic carrots in this recipe since they are the main ingredient — they seem to have more flavor than the regular kind
1) Melt butter in large pot over medium-high heat.
2) Add onion; saute for about 4 minutes.
3) Add ginger, garlic and cumin; saute for 2 minutes.
4) Stop and inhale the deliciousnessocity steaming from your stovetop. (Yes, I know that sounds oddly obsessive. I don’t care.)
5) Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
6) Add chicken broth and bring to a boil.
7) Reduce heat to medium-low, cover partially and simmer til carrots are tender, about 20 minutes.
8) Cool slightly.
9) Haul out a food processor or blender and puree soup in batches. Return soup to pot. Mix in lemon juice a bit at a time, and taste until it suits you. (Try not to eat the whole pot at this point.) Season with cayenne pepper (again, tasting as you go) and salt and black pepper, if desired.
10a, b, c and d) Thin with more chicken stock if desired. Ladle into bowls. Top with sour cream and chives. Eeeeeeat.