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Hindi dietary restrictions
- Thread starter pegw
- Start date
vicki-in-tucson
Well-known member
Sounds great...lots of good flavors there. Good luck!
Sounds wonderful!! Good to see you Peg!! There is a great rec:
There is a great rec: for Carrot soup posted by Marc in Seattle. (Includes Curried Croutons and fancy fried carrot slivers.) I have been made it a few times...YUM! (On our old site)
All the best! Welcome back!
Regards,
Barb
There is a great rec: for Carrot soup posted by Marc in Seattle. (Includes Curried Croutons and fancy fried carrot slivers.) I have been made it a few times...YUM! (On our old site)
All the best! Welcome back!
Regards,
Barb
I just had to look this up - here it is...REC: Carrot Soup with Curried Croutons and Carrot Chips...
This is from Gail's archives...looks yummy!
Date: Sat, 05 Jan 2002 17:09:23 GMT
From: Marc in Seattle (marcsch@microsoft.com ())
Carrot Soup with Curried Croutons and Carrot Chips
We had this soup at Canlis, a Seattle
institution. Greg Atkinson, their chef, is
a wonderful cooking instructor and always
kind enough to personally deliver a receipe
when you request it at his restaurant. This
soup is wonderful and has received raves
every time I've made it.
Aaron's Carrot Soup
(makes about 6 cups)
6 large carrots (about 2 lbs), scrubbed and
chopped
1 small red onion, peeled and thinly sliced
3 cups chicken broth
1 cup heavy cream
1/4 cup raspberry vinegar
1 1/2 tsp salt, or to taste
3/4 tsp white pepper, or to taste
curried croutons, recipe follows
carrot chips, recipe follows
Cook the carrots and onion in boiling
chicken broth for 10 min or until tender.
Stir, reduce heat to low and allow to simmer
20 minutes, or until the carrots are fork
tender. Transfer the soup to a blender,
secure the lid and then drape a towel over
the lid to prevent splashing. Puree until
perfectly smooth. (When I did this for
thanksgiving I also ran it through a chinois
a couple of times to ensure uniform texture,
but you dont have to do this, depending on
how you like the soup texture to be). In
the pan where the soup was cooked, heat the
cream to boiling and add the puree and the
raspberry vinegar. Season to taste with
salt and white pepper. Serve hot with
croutons and carrot chips.
Curried Croutons
(Makes 1 cup)
1 cup homemade-style white bread, cut into
tiny cubes
2 Tbsp melted butter
1 tsp curry powder
1/2 tsp sugar
1/2 tsp salt
Preheat oven to 350. Toss bread cubes with
melted butter and sprinkle with curry
powder, sugar and salt. Bake 12-15 minutes
or until golden brown and crisped.
Carrot Chips
(Makes 1/2 cup)
1 carrot, cut into paper-thin slices
oil for frying
Fry the carrot slices in 325 degree oil just
until curled and behinning to brown. Drain
on paper towels.
This is from Gail's archives...looks yummy!
Date: Sat, 05 Jan 2002 17:09:23 GMT
From: Marc in Seattle (marcsch@microsoft.com ())
Carrot Soup with Curried Croutons and Carrot Chips
We had this soup at Canlis, a Seattle
institution. Greg Atkinson, their chef, is
a wonderful cooking instructor and always
kind enough to personally deliver a receipe
when you request it at his restaurant. This
soup is wonderful and has received raves
every time I've made it.
Aaron's Carrot Soup
(makes about 6 cups)
6 large carrots (about 2 lbs), scrubbed and
chopped
1 small red onion, peeled and thinly sliced
3 cups chicken broth
1 cup heavy cream
1/4 cup raspberry vinegar
1 1/2 tsp salt, or to taste
3/4 tsp white pepper, or to taste
curried croutons, recipe follows
carrot chips, recipe follows
Cook the carrots and onion in boiling
chicken broth for 10 min or until tender.
Stir, reduce heat to low and allow to simmer
20 minutes, or until the carrots are fork
tender. Transfer the soup to a blender,
secure the lid and then drape a towel over
the lid to prevent splashing. Puree until
perfectly smooth. (When I did this for
thanksgiving I also ran it through a chinois
a couple of times to ensure uniform texture,
but you dont have to do this, depending on
how you like the soup texture to be). In
the pan where the soup was cooked, heat the
cream to boiling and add the puree and the
raspberry vinegar. Season to taste with
salt and white pepper. Serve hot with
croutons and carrot chips.
Curried Croutons
(Makes 1 cup)
1 cup homemade-style white bread, cut into
tiny cubes
2 Tbsp melted butter
1 tsp curry powder
1/2 tsp sugar
1/2 tsp salt
Preheat oven to 350. Toss bread cubes with
melted butter and sprinkle with curry
powder, sugar and salt. Bake 12-15 minutes
or until golden brown and crisped.
Carrot Chips
(Makes 1/2 cup)
1 carrot, cut into paper-thin slices
oil for frying
Fry the carrot slices in 325 degree oil just
until curled and behinning to brown. Drain
on paper towels.
vicki-in-tucson
Well-known member
Ok, thanks much.
Thanks Ruth, it sounds great for my houshold. ...........more
A couple of years ago I made a carrot soup for a lady friend. She shivered when I told her what I was serving but she was polite and had a small bowl. Then she had a second bowl and asked for the recipe!
A great recipe can really change a persons outlook on food. (big smile)
Thanks again.
P
A couple of years ago I made a carrot soup for a lady friend. She shivered when I told her what I was serving but she was polite and had a small bowl. Then she had a second bowl and asked for the recipe!
A great recipe can really change a persons outlook on food. (big smile)
Thanks again.
P
You're most welcome, Peg, but I can't take any credit! Without Marc & Barb...
I couldn't have re-posted it. You're right about a great recipe - I too used to shudder at the mention of carrot soup until I had an absolutley divine one once (which I have never been able to fully replicate). Hope you enjoy this one!
I couldn't have re-posted it. You're right about a great recipe - I too used to shudder at the mention of carrot soup until I had an absolutley divine one once (which I have never been able to fully replicate). Hope you enjoy this one!