Tuesday, September 17, 2013

Carrot Soup

Last night I tried another new recipe experiment.
This one was a carrot soup, and it was very tasty.
http://farm4.staticflickr.com/3159/2766420644_e658cedebb_z.jpg?zz=1
2 lbs of carrots, washed and chopped in 1" pieces
1 medium orange sweet potato, peeled and diced.
1/2 - 1 cup pumpkin chopped
2 onions chopped
3 cloves garlic
2 onions chopped
4 cups chicken or vegetable broth
1-2 tsp ginger
1-2 tsp cinnamon
2-4 tsp black pepper

Saute onions in 1-2 tsp olive oil.  

Add all ingredients to a large pot and bring to a boil. Simmer until carrots are tender.

Puree in a blender and simmer for 5 to 10 minutes to let the flavors blend. 

My husband said that the flavor of the pumpkin comes through and adds to the flavor of the soup.

Monday, September 16, 2013

Broccoli Romanesco Soup

Last night I tried a new recipe experiment.  It came out delicious.  It is a keeper.


http://upload.wikimedia.org/wikipedia/commons/9/93/Romanesco_Broccoli.jpg
2 heads Broccoli Romanesco
1 cup or one medium white sweet potato diced
4 cups chicken broth
3 cloves garlic, diced
2-4 tsp black pepper, depending on taste
1-2 tsp oregano
1-2 tsp thyme
1 cup onions, diced
1-2 tsp olive oil

Saute the onions in olive oil.  

Clean and chop Broccoli Romanesco in to 2" pieces.  

Add all ingredients to a large pot and bring to a boil, then simmer 15 to 20 minutes until the Broccoli Romanesco is tender. 

Puree in blender and and simmer on stove for about 5 to 10 more minutes to let the flavors blend. 

Serve with shredded or shaved Parmessan cheese.

I plan to try this using cauliflower next.  It was delicious and tasted great reheated for lunch the next day.

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