Have any of you seen recently a recipe of cream of carrot soup? I could have sworn I saw it recently at C@H...but now...cannot find it.
Thanks
Thanks
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Have any of you seen recently a recipe of cream of carrot soup? I could have sworn I saw it recently at C@H...but now...cannot find it.
Thanks ▼
Not sure about the magazine, but there is local classified-advertising paper (sort of a small version of the Pennysaver, et al) that appears on our doorsteps once a week. A couple of years ago, they printed this simple recipe that was actually pretty good (of course, I have translated it into English):
Crema de Zanahoria (Cream of Carrot Soup) Makes 4 servings INGREDIENTS:
P.S.: I have commented, before, on the size of the carrots here. Well, when I was in the store the other day, I saw one carrot there that was THREE INCHES thick at its thickest point, so I put it onto the scale to check it out. It was two and a half POUNDS - just ONE carrot! Again, the funny thing is: even though these are gigantic carrots, they are delicious.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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MMmmm Rob, that does sound simple and satifying. Make a nice light lunch by itself eh?
Cis Empress for Life
Cis
Empress for Life ▼
After they began letting me have something to eat at the VA Hospital the first thing they offered me was Cream of Carrot soup. I thought, "Oh boy, this sounds delish...NOT!" Surprisingly it was delicious. I decided to make my own, but haven't yet.
Don't wait too long to tell someone you love them.
Billy ▼
Here is one I found that if you modify [or not] sounds really good:
* Exported from MasterCook * Gingered Carrot Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : A List Soups-Stocks-Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE SOUP 2 tablespoons unsalted butter 1 cup leeks -- sliced and rinsed 1 tablespoon ginger -- minced 1 teaspoon garlic -- minced 1 pound carrots, peeled -- thinly sliced 1 teaspoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon cayenne 1/2 cup dry white wine 3 cups chicken broth 1 tablespoon fresh lemon juice FOR THE TANGY CREAM 1/2 cup heavy cream 1/2 cup sour cream salt -- to taste Saute leeks in butter in a large pot over medium-high heat about 3 minutes, or until soft. Add ginger and garlic, and cook 1 minute. Stir in carrots, sugar, salt, and cayenne; saute 1 minute. Deglaze with wine and reduce until nearly evaporated, then stir in the broth and bring soup to a boil. Reduce heat and simmer 5 minutes, or until carrots are soft. Puree with a hand blender. Finish soup with lemon juice. Whip cream to soft peeks in a bowl, then fold in the sour cream and salt. Dollop onto servings of soup. Source: "CAH Splendid Soups & Spectacular Sides" - - - - - - - - - - - - - - - - - - -
Don't wait too long to tell someone you love them.
Billy |
Carrot soup?
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