Hey everyone! Say hello to Adele, a new member! She's a very good friend of mine from another forum>

REC: Cold Curried Carrot Soup

Cold Curried Carrot Soup

Recipe By :Southern Living
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews


Amount Measure Ingredient -- Preparation Method


1 medium onion -- chopped
2 tablespoons butter
4 carrots -- peeled and chopped
4 cups chicken broth
1 strip lemon rind -- 1x2 inch
2 teaspoons sugar
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry sherry
almonds -- toasted and chopped
green onions or chives -- finely chopped
carrot strips -- thinly sliced

Saute onion in butter in a large skillet until tender. Add the next 7 ingredients (carrots thru pepper). Reduce heat; cover and cook 20 minutes or until carrots are tender.

Pour half of mixture into container of electric blender; process until smooth. Pour into a bowl or pitcher; repeat with remaining mixture. Stir in sherry. Cover and chill.

Garnish with almonds, green onion or chives and carrot strips if desired.

 
Happen to have an avocado tree

and it is bearing fruit this year, it only fruits every other year. 2 years ago a branch fell and I put the fruit (from the ONE branch) into bags and weighed them. 72 lbs.

Not the Haas, but big Florida ones.
Will have to save this recipe for the fall.

 
Here's a favorite, 'specially with tomatoes in season, REC: Chilled Tomato Soup w/Garlic Oil & Mint

Chilled Tomato Soup with Garlic Oil & Mint

½ tsp Black Peppercorns
1 large clove Garlic
3 Tbsp Extra-Virgin Olive oil
3 lbs Beefsteak Tomatoes, coarsely chopped
2 tsp Balsamic Vinegar
Salt
2 Tbsp finely chopped fresh Basil
2 Tbsp finely chopped fresh Mint

Coarsely grind the peppercorns into a bowl; smash the garlic to a paste and mix into the pepper. Stir 2 Tbsp of the olive oil into the pepper-garlic paste and set aside to marinate for 30 minutes. Strain and discard the solids.

Puree the tomatoes in a food processor. With the machine on, add the vinegar. Pour in the remaining 1 Tbsp of olive oil and process until emulsified. Strain the soup over a glass or stainless steel bowl. Season the soup with salt and refrigerate until thoroughly chilled, at least 1 hour.

To serve, stir the soup and pour into bowls. Drizzle some garlic oil over each serving and sprinkle the basil and/or the mint on top.

 
welcome Adele. there is a handy section here called T&T. it's found in "All Forums" top of page

here. scroll down in All Forums about half way to the Tried and True section. Lots of our favorite T&T recipes are located here. Also, in the menu section, there are lots of great menu suggestions if you ever need inspiration.

 
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