Comments on: Roasted Heritage Carrot Soup

By: Žiu

Žiu — Tue, 02 Mar 2010 11:10:40 +0000

Wow! What a beautiful story, what a beautiful soup!

I have moved to London a few months ago and feel so keen to expore those places! However, none of my friends is into it at all, and my boyfriend frowns everytime I suggest visiting a foody place like this. I’ve noticed you use ‘we’ in your post and felt really jelous having someone to share this passion with.. Lucky you!

I love your blog!

By: scandilicious

scandilicious — Mon, 01 Mar 2010 00:35:54 +0000

Sounds like a productive day in London! I last had purple heritage carrots when I went to a little market near the flat of a good friend I was staying with in Paris. They are visually fun but also taste delicious. Shall have to snaffle a few from Borough while they’re in season

By: Sarah

Sarah — Thu, 25 Feb 2010 19:57:40 +0000

I don’t usually like creme soups with the exception of carrot, Lovely first photograph, such a rich and beautiful color. I just made carrot fritters and added ground coriander to the labneh sauce I served with it, a very nice combination.

By: Angela@SpinachTiger

Angela@SpinachTiger — Thu, 18 Feb 2010 14:37:01 +0000

I have two carrot soups on my blog, which I was so proud of ….that is until I saw this. I am sooooo taken with the purple rimmed carrots and the way you plated this dish. What is it about carrot soup that makes me feel “that everything will be okay.” Maybe it’s the sturdiness and security of an old fashioned root vegetable.

What is a “banana” shallot?” When you say Whole Foods, do you mean the USA based Whole Foods? I know that here it’s the only place I see short ribs also. I live in Nashville. I would love to visit London sometime.

By: Madalene

Madalene — Thu, 18 Feb 2010 14:35:51 +0000

Hi Angela, Thank you for your comments on this recipe. A banana shallot is a large oval shaped shallot nearly the size of a small onion, it has a brown skin and is a chefs best friend as it is sweeter and less pungent than a onion but packed with a fantastic aroma and flavour. Chefs uses banana shallots in nearly all their sauces and most soups. A normal onion will be just as good. Yes I am talking about the USA based Wole Foods, they opened a store in London England about a year and half ago. London and the rest of teh British Isles is a great place and the food is superb.
Happy Cooking,
Madalene

By: Roasted Heritage Carrot Soup Recipe – The British Larder | Happy Happy Joy Joy

Mon, 15 Feb 2010 21:52:28 +0000

[...] Roasted Heritage Carrot Soup Recipe by Madalene Bonvini-Hamel; Chef, Photographer and Founder of The…. [...]

By: r4 ds card

r4 ds card — Mon, 15 Feb 2010 07:17:49 +0000

It is one of my favourite soup. Thanks for its recipe. I would like to make it soon.

By: Lady L

Lady L — Sun, 14 Feb 2010 12:33:39 +0000

Do the orange, yellow and purple heritage carrots taste any different from one another? I have come across ‘heritage’ tomatoes before which were incredibly pretty but did lack in the flavour department. What is your opinion on these old varieties, do some have a superior appearance and taste then your bog standard veg?

By: Madalene

Madalene — Sun, 14 Feb 2010 12:32:06 +0000

Hi Abi, Thank you for your comment on this recipe. I know exactly what you mean about heritage tomatoes, and yes sometimes they do not taste of much. These carrots all tastes the same than your bog standard carrot even though they have different colours. Thinking about it now they where slightly sweeter. You can use standard orange carrots to make this delicious soup, I found these carrots intriguing and I love all things slightly different rustic and pretty looking. Did you know that carrots in the 17th century used to be purple with orange centers, it was the dutch that encouraged the orange ones in order to honor the Duke of Orange…..
Hope you find this bit of foodie knowledge just as interesting as I do!
Happy Cooking
Madalene

By: Eleanor

Eleanor — Sun, 14 Feb 2010 11:14:37 +0000

You mentioned short ribs of beef in your write up. I grew up in Canada, and one of my favourite meals was ‘short ribs’–slow cooked, like brisket, but on the bone. When I came to Britain, I looked for them. A butcher friend of mine at the time (he’s dead now) told me they were not available because the Brits butcher their beef differently to the Canadians.

So am intrigued you found some. I wonder how we encourage butchers to try this? Don’t know the technicalities of butchering beef and what might be lost if butchers did this. I’m curious if anyone else knows the answer to this.

I am also aware that butchers in Scotland tend to cut beef differently than those in England–but I’ve forgotten how it is different. And of course, the French butchery is often different again.