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 a soup recipe

Sep 28, 2018 @ 18:08:33 Edit

Reblogged this on Life Is Beautiful-La Vita e Bella Weblog and commented:

Revisited my post from Sept 2011, ahh, September, the trees’ leaves are beginning to change colors, the temperatures have started to cool down and it has rained so far three times this week, causing small bridges to be closed due to the Del/ Raritan Canal’s rising up it’s banks. ( September 28, 2018)

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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