EASTER SOUP IDEAS RECIPES

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EASTER CARROT SOUP RECIPE | MYRECIPES



Easter Carrot Soup Recipe | MyRecipes image

Easter soups are a delicious way to start the holiday meal. This carrot soup recipe uses just 5 ingredients and is paired with a tangy dill cream topping.

Provided by Sara Quessenberry

Total Time 45 minutes

Prep Time 15 minutes

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 medium yellow onion, sliced
1?½ pounds carrots, cut into 1/4-inch rounds
4 cups low-sodium chicken or vegetable broth
1 tablespoon grated ginger
1?½ teaspoons kosher salt
¼ teaspoon black pepper
½ cup heavy cream
3 tablespoons chopped fresh dill

Steps:

  • Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Stir in the carrots, broth, ginger, 1 1/4 teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.Tip: Tightly wrap any leftover ginger in plastic and store it in the freezer, where it can last up to a month. No need to thaw; you can slice or grate frozen ginger.

Nutrition Facts : Calories 254 calories, CarbohydrateContent 23 g, CholesterolContent 41 mg, FatContent 16 g, FiberContent 5 g, ProteinContent 7 g, SaturatedFatContent 7 g, SodiumContent 907 mg, SugarContent 9 g

EASTER SOUP RECIPE - FOOD.COM



Easter Soup Recipe - Food.com image

Part of our Polish Easter tradition. The slightly sour soup broth is made from the kielbasa cooking water and is served with sliced sausage and the hard boiled Easter eggs. The original version uses kvass made by soaking oatmeal and rye bread in water, instead of the vinegar. We pass around horseradish, rye bread, kielbasa and eggs and everyone adds what they want to their dish of broth. You will either love it or hate it. Prep time does not include refrigeration.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 smoked kielbasa
2 quarts water
2 tablespoons white vinegar or 2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 tablespoons flour
1 cup heavy cream
salt and pepper
hard-boiled egg

Steps:

  • Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
  • Remove the sausage and refrigerate both sausage and cooking liquid overnight.
  • Next day, remove the fat from the liquid, add the vinegar and hoseradish.
  • Mix the flour and cream and add to the pan.
  • Season with salt and pepper and bring to a boil.
  • Reduce heat and simmer 10 minutes.
  • Allow kielbasa to return to room temperature or rewarm and slice it.
  • Serve hot broth with sliced kielbasa and eggs.

Nutrition Facts : Calories 222.9, FatContent 22.1, SaturatedFatContent 13.7, CholesterolContent 81.5, SodiumContent 49.1, CarbohydrateContent 5.1, FiberContent 0.2, SugarContent 0.4, ProteinContent 1.7

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