Chilled French Carrot Soup w/ Lemon-buttered Farfalle

As promised here is the delicious Chilled Carrot Soup with Lemon-buttered Farfalle recipe I made from our garden's prolific carrot harvest...  It's a lovely French recipe combining cool, luxuriously silky, sweet, carrot puree with unctious lemon-buttered pastas tossed in fresh dill.  

THE perfect light yet decadent meal for this hot, steamy weather.

Chilled French Carrot Soup w/ Lemon-buttered Farfalle

Chilled Carrot Soup with Lemon-buttered Farfalle

(Serves 6)

Ingredients:

• 2 tablespoons butter (separated)
• 1 tablespoon olive oil
• 1 small onion chopped
• 1 pound carrots peeled and sliced into coins (if they're baby carrots don't peel)
• 2 tablespoons honey
• 1/4 teaspoon nutmeg
• 4 cups chicken stock
• 1 1/2 cups farfalle pasta
• 2 tablespoons fresh squeezed lemon juice (separated)
• 1/4 cup chopped fresh dill

Method:

1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over a medium heat. Add the chopped onion and sautee until soft, about 5 minutes. 
2. Add the carrots, honey and nutmeg and continue to sautee for another 10 minutes.
3. Add the chicken stock, bring to a simmer, cover and cook for 10 minutes until the carrots are softened.
4. Puree the liquid using an immersion blender or in a Vitamix for the silkiest, smooth result possible.  Stir in 1 tablespoon of fresh lemon juice into the soup.  Chill for a few hours or overnight.
5. Prior to serving, cook the farfalle pasta to package directions. Drain and return to pot with 1 tablespoon of butter and stir to coat. Add the fresh chopped dill and 1 tablespoon lemon juice to the pasta and combine.
6. Ladle the chilled carrot soup into shallow serving bowls. Divide the dilled pasta amongst the soup bowls, mounding a small amount in the center of each bowl.

Enjoy!

Chilled French Carrot Soup w/ Lemon-buttered Farfalle

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Comments

[Pam]

Sounds yummy! Your photos are lovely - Nantucket is so pretty.

[juliane]

Thanks Pam! Let me know when you make it. More snaps from Nantucket coming later this week:) Love, J