Recipes from Meredith McCarty's September Newsletter
Posted 09-03-2007 at 03:56 PM by garymill
September 2007 E-Newsletter
www.healingcuisine.com
RECIPE OF THE SEASON
Carrot Cream Soup with Basil-Mint Swirl
Makes 3 to 4 servings or 4 cups
Potato adds to the smooth, light texture of this multi-season soup that satisfies without the ubiquitous can of chicken broth, the dairy products usually included in creamed vegetable soups—butter, half and half or cream—or a roux (flour and butter sauce).
2 teaspoons olive oil
2 large cloves garlic, sliced
2 ribs celery, sliced
1 pound carrots, 4 or 5 carrots or 3 1/2 cups, sliced
1 potato, sweet potato or yam, 1/2 pound, peeled and sliced
1 red Bell pepper, halved, seeded and sliced (optional, in season)
2 cups water
3-inch piece kombu sea vegetable
1 teaspoon sea salt
1/4 teaspoon white pepper
1 cup soymilk (optional)
Green Herb Coulis for Basil-Mint Swirl:
Makes 12 to 15 servings or 1 to 1 1/4 cups
You can make this sauce a couple of days ahead. Color, flavor and consistency are maintained with refrigeration. A smaller volume is difficult to blend in a food processor.
4 ounces basil (two 2-ounce bunches), 3 cups, leaves only
12 large sprigs mint, 2 ounces or 1 1/2 cups, leaves only
2 large cloves garlic
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon soy sauce
1 tablespoon water (optional)
Mint sprigs for garnish
1. Heat oil in pressure cooker or pot. Add garlic and sauté briefly. Add vegetables with water, kombu, salt and pepper. Bring to pressure or boil and cook until tender, 5 minutes in pressure cooker, 10 to 15 minutes in pot. Remove kombu.
2. Purée ingredients until smooth. Add soymilk only if more liquid is needed. Return to pot to heat through.
3. To make coulis, process all ingredients except water until fine. Add water only if needed to make smooth.
4. To serve, place a heaping teaspoon of topping on top center of soup. With a chopstick or spoon handle, swirl herb paste in a spiral pattern out from the center. Garnish with a mint leaf if desired. (Basil darkens when placed on hot soup.)
Variation:
Curried Cream of Carrot Soup: Add 2 teaspoons curry powder, 1 teaspoon cumin and a pinch of cayenne. Top center of swirl with a dollop of tofu sour cream and a sprig of mint.
For 4 servings, per serving:
Calories: 168 Protein: 4gm Saturated Fat: 0.54gm Fiber: 7gm Carbohydrates: 36gm Fat: 4 gm Cholesterol: 0
Calories from Protein: 8% Calories from Fats: 19% Calories from Carbohydrates: 73%
www.healingcuisine.com
RECIPE OF THE SEASON
Carrot Cream Soup with Basil-Mint Swirl
Makes 3 to 4 servings or 4 cups
Potato adds to the smooth, light texture of this multi-season soup that satisfies without the ubiquitous can of chicken broth, the dairy products usually included in creamed vegetable soups—butter, half and half or cream—or a roux (flour and butter sauce).
2 teaspoons olive oil
2 large cloves garlic, sliced
2 ribs celery, sliced
1 pound carrots, 4 or 5 carrots or 3 1/2 cups, sliced
1 potato, sweet potato or yam, 1/2 pound, peeled and sliced
1 red Bell pepper, halved, seeded and sliced (optional, in season)
2 cups water
3-inch piece kombu sea vegetable
1 teaspoon sea salt
1/4 teaspoon white pepper
1 cup soymilk (optional)
Green Herb Coulis for Basil-Mint Swirl:
Makes 12 to 15 servings or 1 to 1 1/4 cups
You can make this sauce a couple of days ahead. Color, flavor and consistency are maintained with refrigeration. A smaller volume is difficult to blend in a food processor.
4 ounces basil (two 2-ounce bunches), 3 cups, leaves only
12 large sprigs mint, 2 ounces or 1 1/2 cups, leaves only
2 large cloves garlic
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon soy sauce
1 tablespoon water (optional)
Mint sprigs for garnish
1. Heat oil in pressure cooker or pot. Add garlic and sauté briefly. Add vegetables with water, kombu, salt and pepper. Bring to pressure or boil and cook until tender, 5 minutes in pressure cooker, 10 to 15 minutes in pot. Remove kombu.
2. Purée ingredients until smooth. Add soymilk only if more liquid is needed. Return to pot to heat through.
3. To make coulis, process all ingredients except water until fine. Add water only if needed to make smooth.
4. To serve, place a heaping teaspoon of topping on top center of soup. With a chopstick or spoon handle, swirl herb paste in a spiral pattern out from the center. Garnish with a mint leaf if desired. (Basil darkens when placed on hot soup.)
Variation:
Curried Cream of Carrot Soup: Add 2 teaspoons curry powder, 1 teaspoon cumin and a pinch of cayenne. Top center of swirl with a dollop of tofu sour cream and a sprig of mint.
For 4 servings, per serving:
Calories: 168 Protein: 4gm Saturated Fat: 0.54gm Fiber: 7gm Carbohydrates: 36gm Fat: 4 gm Cholesterol: 0
Calories from Protein: 8% Calories from Fats: 19% Calories from Carbohydrates: 73%
Total Comments 8
Comments
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Yuuuum...that looks so good...such a shame it is nearing summer here! That would make such an excellent Wintery meal. I'll have to archive it till then.Thanks for posting!Posted 09-16-2007 at 08:58 AM by soysycophant
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