To allow our staff to spend holidays with friends and family,

Tarbell's takes off seven days a year:

New Year's Day

Memorial Day

Independence Day

Labor Day

Thanksgiving

Christmas

And Super Bowl Sunday for our Annual Staff Appreciation Party!

 ~ serves four ~

We recommend using organic ingredients whenever you can get them.  The improved results are especially evident in a recipe like this fresh carrot soup.

1 ½ medium sized organic carrot

1 white onion

1 leek

2 Roma tomatoes

1 lemon

2 sprigs fresh mint

2 tablespoons balsamic vinegar

3 cups cool clear water

1 tablespoons butter

2 or 3 tablespoons extra virgin olive oil

sea salt or Kosher salt and pepper to taste

• Pre- heat oven to 400 degrees. Peel carrots.

• Toss carrots with olive oil, fresh lemon juice and sea salt. Lay flat on a baking sheet and roast until brown (approximately 25 min.).

• Cut onion in half.  Dice one half into ¼ inch squares. Place these on a baking sheet and caramelize in the same oven as the carrots for 15-20 min. Slice the other half of the onion into half rings or spears. Set aside

• Core the tomatoes and cut into ¼ inch cubes.

• Chop the mint and place the mint, tomatoes, and balsamic vinegar in a mixing bowl.  Toss to combine.  Season with 1 T of olive oil and sea salt to taste. Set aside.

• Heat a large sauce pan to medium-high, add butter and stir quickly.  Add the sliced onion, then the roasted carrot, and stir again. Add the water and boil for 15 min. Put these ingredients in a Cuisinart and puree until smooth. Place back into the sauce pan and season to taste with sea salt, fresh ground pepper and lemon.

• Pour soup into serving bowls.  Garnish with the mint and tomato mixture.

©Tarbell’s 1997

Reservations     About Us     About Mark     Home     Gift Cards     Menus & Wine     FAQs   Recipes     Accolades  

 Join Our Team

a member of THE TARBELL'S COLLECTION

© 2002 Tarbell's