this past friday i was lucky enough to have a day off while the snow fell outside. one of my favourite things to make is soup, especially on a day like that, so i made a cream of carrot soup with ginger that really hit the spot. it's a really simple recipe from one of my oldest cookbooks, the better homes and garden cookbook. this book has been so used and abused that the spine is all cracked and split and there are burn marks on the cover where i've let it get too close to the stove (my current kitchen is really tiny and it takes some creative maneuvering to work in it). anyway, i've changed the recipe a little to accomodate for the ginger, which i add fresh to the soup in the process and then i sprinkle some chopped crystallized ginger over the top when i serve it. you would kill yourself for this soup! really! i make the crystallized ginger myself; it's a process that starts out with making a ginger simple syrup and you go from there. it's this whole synergistic cooking thing that i picked up from watching Ming on tv. you start out with one recipe that leads to all these other things. i'll talk more about that at some other time. anyway, one of the first times i ever made this recipe was about 15 years ago for my friend Colleen ( Hi Col! ) who at the time was strictly vegetarian. i haven't seen her in a while, although we keep in touch, because she's been back in school too and has a new job. she lives in rockville center and hosts a great bbq on her rooftop deck every 4th of july. it's totally cool 'cause the fireworks done by the town of rockville center are set off in a field right next to her building so they literally go off over your head. afterwards the town firemen come on the roof to make sure there are no fires from the falling ash. so you get to see great fireworks and cute firemen too! well, hope you all enjoyed this entry and touch base again. i invite your comments if you're so inclined.
THE RECIPE
3 cups veg. or chicken stock/ 1 cup chopped onion/ 4 cups peeled, chopped carrots/ 2 tablespoons fresh or 2/3 tablespoon dried parsley/ 3 tablespoons fresh or 1 teaspoon dried basil / 1 and 1/2 inch piece peeled, chopped fresh ginger/ 4 tablespoons softened butter/ 4 tablespoons flour/ 2 cups of milk/ 1 teaspoon salt or more to taste/ a couple of dashed of white pepper/
in a saucepan combine the first six ingredients and bring to boil, then reduce heat, cover and simmer for about 15 minutes or 'til the carrots are tender. while this is happening make a roux by mixing the softened butter and flour together thoroughly, no lumps. when the carrots are tender you can use an immersion blender to puree the mixture or a regular blender. BE CAREFUL WITH THE HOT LIQUID IN THE BLENDER! do not overfill the container of the blender and make sure the lid is secure. the hot contents will expand. add the milk, salt and pepper, and the roux to the blended mixture in the saucepan and simmer, stirring constantly until the roux is completely dissoved and the soup begins to thicken. that's it, your soup is ready to enjoy. if you have some crystallized ginger you can chop some and add to the top of each serving. i recommend it. tom.
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