cold carrot soup

This recipe was originally featured in the June issue of Martha Stewart Living, and I gave it a go last week. Of course, I couldn't leave well enough alone and amped things up just a bit. I then proceeded to serve this as a starter to 6 men and myself for dinner. Nice odds, eh?

Half gay, half straight and they ALL enjoyed the soup. Can't argue with results.

2T unsalted butter

1/4c diced onion

2 lbs carrots, peeled & sliced 1/2" thick (loving my mandoline for this job)

4c chicken broth

1 1/2c water

1T honey

1/2 t ground ginger

1/2t white pepper

1t salt

juice of 1/2 lemon

topping:

1-2 t evoo

1/2c fresh unseasoned coarse breadcrumbs (I tried panko but they were almost too light)

2T finely chopped fresh flat-leaf parsley

Melt butter in medium saucepan over medium heat. Add onion and cook until softened (about 4 minutes). Add carrots, chicken broth and water and bring to boil. Reduce heat and simmer until carrots are very soft and cooked through, about 30-35 minutes. Remove from heat; add honey, ginger, salt, pepper and lemon juice. Check taste and re-season as needed.

Use an immersion blender or regular blender (in batches) to puree soup. Chill soup at least 3 hours (using a metal bowl speeds this process along) or overnight. Before serving prepare breadcrumb topping.

Heat olive oil in small saute pan over medium-high heat. Add breadcrumbs and saute until toasted and golden brown. Spread out on a paper towel lined baking sheet and allow to cool fully before mixing in parsley.

Serve by topping each serving with 1T of breadcrumb mixture.

Notes from the chief mess-maker:

• soup, sans topping, registers in at 1 point per serving (assuming 8 servings) on ww
• if you don't want to bother with the topping, try a dollop of creme fraiche, sour cream or goat cheese on this
• seasoning with chinese 5 spice would also be delish