recipe report

[Guest guest]

i do enjoy trying something new or different and when i do i also like to

let the person know i did so and what was the result.

 

there you have the reason for this post. during Nov, Barbara (bpurdy13@- -

) posted a recipe for Carrot Soup. well, finally got around to trying the

recipe. it was darn good. i couldn't think of a thing it needed, i did add a

little pepper to my second bowl but that's a person thing. it didn't call

for any salt so it was a plus for my family. i had to make a second pot of the

soup for my sister's family because she happened to stop and tried it as

well. the soup was a hit with my family and after all isn't that what it's all

about? things we can have without any trouble and that they'll eat with a

smile.

 

i will keep this one, my only trouble was my chopper is out of wack right

now so had to hand chop things, oh heavens the pain . . .

* * * * *

 

CARROT SOUP

3 cups of coarsely chopped carrots

1 large potato, coarsely chopped about 1 cup

1 medium onion, coarsely chopped about 1 cup

2 Tablespoons olive oil

1 cup regular soy milk

4 cups vegetable broth

1-1/2 teaspoons dried dill

 

On medium heat saute vegetables in oil until onions are tender roughly 10

minutes.

Add broth and milk. Cook about 10 minutes longer. All the veges should be

cooked at this point.

Transfer to blender/chopper in batches put back into soup pot. (I used a

hand blender)

Let simmer until you find the dill. Add dill and simmer for another 5

minutes.

* * *

there you go, try it on a cool afternoon. which we have been having as

summer either isn't here yet or has passed us by already.

 

enjoy . . . qupla'

hm

 

 

 

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[Guest guest]

Thanks for the great sounding carrot soup recipe! I will have to try it soon.

I am not much of a cook, but for some reason, do love to make homemade soups!

 

Here is one of my newest recipes that is relatively easy (and delicious)

(please forgive me if this is a repeat as I am pretty new to this group)

 

Asparagus Bisque

 

2 pounds asparagus, ends trimmed

2 tablespoons butter (or substitute)

4 large shallots, finely chopped (about 1 cup)

1 clove garlic coarsely chopped

1 carton veggie broth (32 oz)

1/4 teaspoon ground black pepper (or to taste)

3/4 cups heavy cream or whipping cream (or substitute)

1 teaspoon snipped chives

 

In a saucepan heat 2 inches salted water to boiling. Meanwhile cut asparagus

tips diagonally into 2 inch pieces add to water and cook 2 minutes or just until

tender-crisp. Drain and rinse w/ cold water. Set aside. Cut asparagus stems

into 1 inch pieces

 

In saucepan melt butter over low head add shallots, garlic and cook 8 - 10

minutes or until soft. Stir in uncooked asparagus, broth and pepper. Cover

saucepan and heat to boiling over high heat. Reduce heat to low and simmer

covered 10 minutes or until asparagus is very tender.

 

In batches ladle asparagus mixture into blender, and blend until pureed. Return

puree to saucepan, stir in cream and heat over low until heated through (do not

boil).

Serve w/ chives.

 

 

 

[Guest guest]

Well, I finally got around to making the carrot soup for dinner last night! It

was a perfect evening for it, unseasonably cool in this area for the last day of

June.

I did modify it a little bit by adding 2 jalapeno peppers because I like a

little kick! It was just the right amount of spice, turned out great. My

husband even loved it! (he is a meat and potatoes kind of guy)

Thanks for sharing it!

Deann

 

 

 

CARROT SOUP

3 cups of coarsely chopped carrots

1 large potato, coarsely chopped about 1 cup

1 medium onion, coarsely chopped about 1 cup

2 Tablespoons olive oil

1 cup regular soy milk

4 cups vegetable broth

1-1/2 teaspoons dried dill

 

On medium heat saute vegetables in oil until onions are tender roughly 10

minutes.

Add broth and milk. Cook about 10 minutes longer. All the veges should be

cooked at this point.

Transfer to blender/chopper in batches put back into soup pot. (I used a

hand blender)

Let simmer until you find the dill. Add dill and simmer for another 5

minutes.

* * *

 

 

 

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