Carrot Soup

Carrot Soup

This afternoon, I was looking for a carrot soup recipe in  my classic cookbooks,  ( basic  – “Betty Crocker”, and Good Housekeeping Cookbook), and did not have success.  I’ve actually collected many more books.   I suspected, I ‘d have to check my Vegetarian type cookbooks.   Ahh , success.

From the Moosewood Cookbook from my mother’s collection is the following recipe.

Carrot Soup

Prep time: 45 minutes

Ingredients:                                                     4-5 servings

2 pound carrots, peeled and scrubbed, and chopped

4 cups stock or water

1 1/2 tsp salt

optional : 1 medium potato, chopped ( for heartier soup)

Bring to a boil.  Cover and Simmer 12-15 minutes.  Let cool to room temperature.

Next, Saute  in 3-4 TBSP butter with a little salt, 1 cup chopped onion, 1-2 small cloves crushed garlic, 1/3 cup chopped cashews or almonds until onions are clear.

Puree everything together in a blender until smooth.   Return the puree to a kettle or double-boiler and whisk in one of the following:

You choose:

1 cup milk

1 cup yogurt or buttermilk plus a little honey

1/2 pint heavy cream

or  3/4 cup sour cream

Now heat this very slowly, ( this means on low flame and keep a careful eye on it, so as not to scorch your pan!)

Here are seasoning combinations to choose from:

2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon

or 1/2 to 1 tsp thyme, marjoram, basil,

or 1 tsp fresh grated ginger root, sautéed in butter plus a dash of Sherry, (add just before serving.)

Garnish with grated apple or toasted nuts or sour cream.

For my afternoons’ soup creation, I chose the nutmeg , and cinnamon combination.   I tasted a couple small spoonfuls and it is delicious.   I put the rest in the fridge for later or tomorrow’s supper.

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Rainy day and recipes

On a cooler, rainy day, what is better to warm you up then a nice, hot bowl of soup.  When September brings you cooler temperatures, and all you want to do is  to curl up on the sofa under a blanket and read a book.   But, first have a bowl of soup.

Rainy Day Soup

Ingredients:

  • 1 pound ground turkey
  • 1 can (46 ounces) V8 juice
  • 1 jar (16 ounces) thick and chunky salsa
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 package (10 ounces) frozen mixed vegetables
  • 4 cups shredded cabbage
  • 1 cup chopped onion
  • 1/2 cup cubed peeled potatoes
  • 1/3 cup medium pearl barley

Directions:

  • In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the vegetables and barley are tender. Yield: 12 servings (3 quarts).

Nutrition Facts: 1 cup (prepared with ground turkey breast and low-sodium broth and V-8) equals 196 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 703 mg sodium, 23 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.

Note:   You can halve this recipe to make 6 servings.

1/2 pound gr turkey., 8 oz salsa, 23 oz v-8 juice, 8 oz of beans, etc.  Buying one of those  packages of shredded cabbage speeds up the process.

I always have on hand, cans of chicken broth, beans, potatoes,  barley and lentils ( for another soup).

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