Carrot Soup with Orange and Ginger
1 tbsp canola oil
1 onion, coarsely chopped
6 carrots, coarsely chopped
2/3 cup orange juice, freshly squeezed (2 oranges)
2-1/2 tbsp gingerroot, coarsely grated
2 cups chicken broth
2 cups water
1/4 cup cream 15% (optional) **
salt and pepper to taste
**I didn't add the cream and it was lovely and flavourful. I'll try adding cream next time I make it.
Prepare the vegetables; chop them coarsely.
In a pot, sweat the onion in oil over medium heat for about 3-4 minutes. Add the carrots, orange juice, gingerroot, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 minutes.
Puree the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes.
Makes 4 servings
Cold Melon Soup
1 melon
1/4 cup apple juice
2 tbsp sugar
Cut the melon in half and remove the seeds. Using a melon baller, cut 4 balls per serving and set them aside in the refrigerator. Using a spoon, scrape out the remaining pulp, dice it coarsely and transfer to the blender or food processor.
Pour in the juice and sugar, then pulse until very smooth. Chill the mixture in the refrigerator for at least 1 hour before serving.
When ready, pour the "soup" into cups, add the melon balls and garnish with mint leaves.
Makes 4 servings.
Lettuce and Tomato Salad
1 tomato
2/3 Boston lettuce, or curly leaf lettuce
2 radishes
1 green onion/scallion
2 tbsp Classic Vinaigrette
salt and pepper to taste
Cut tomatoes into segments and place them in a salad bowl. Add the lettuce leaves. Finely slice the radish and green onion, then add them to the bowl.
Pour in the Classic Vinaigrette. Add salt and pepper to taste. Toss and serve immediately.
Makes 2 servings.
Classic Vinaigrette
3/4 cup extra virgin olive oil
3-1/2 tbsp wine vinegar
1 tbsp Dijon mustard
Mix in a bowl or bottle. Can be kept at room temperature for 1-2 months.
http://www.soscuisine.com/
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