Where I come from, the expression "Go Orange'' doesn't usually refer to carrots. It refers to the basketball-playing Syracuse University Orangemen, who have had quite a run of success lately, including a game last week that went into six overtimes.
While it's important to keep up (and stay up!) with the Orangemen, it's also important to eat vegetables with color -- like orange and green.
The color of carrots, squash and other orange vegetables comes from beta carotene, which plays a role in maintaining healthy vision. Scientists say that beta carotene can also delay cognitive aging (I'll take that), help the heart function properly and protect skin from sun damage.
This soup is not only colorful, it presents really well -- family and friends will ooh and aah and think you spent hours on it.
The most time-consuming task is cleaning, peeling and slicing the two pounds of carrots the recipe calls for. So put on some music and pour yourself a glass of wine; you'll be done before you know it.
The recipe is adapted from one created by chef Daniel Pont, owner of La Bonne Soupe Cafe in Sacramento, Calif. Serve it as a starter or with a nice green salad or grilled cheese sandwich on the side.
Potage Crecy (French Carrot Soup)
2 tablespoons butter
1 large onion, thinly sliced
2 pounds carrots, washed, peeled and thinly sliced
8 cups vegetable or chicken stock
3 tablespoons heavy cream
Salt and pepper to taste
Minced fresh parsley or snipped chives for garnish
Heat butter in a large saucepan over low heat. Add onion and cook until tender but not colored. Add carrots and stir to coat with butter. Add stock and a pinch of salt. Bring to a boil. Reduce heat and cook until very tender.
Puree soup in pot using an immersion blender or transfer to a food processor to do same. Add cream and season to taste. Serve hot, garnished with herbs. Serves six.
