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1. Saute a chopped onion in some olive oil.*

2. Once the onion's soft and maybe even just beginning to brown, add three chopped carrots and as much freshly grated ginger as sounds good, up to a generous tablespoon. Add a good bit of salt and some pepper, and then let everything saute together for five minutes or so.

3. Add 3 C water. Simmer until the carrots are very soft.

4. Stir in 3 C apple juice. I had no apple juice, so I pureed some especially tasty apples with a bit of water in one of those mini Cuisinart choppers. Worked just fine.

5. Blend** the soup until smooth. Grate fresh nutmeg*** over the top, and serve with warm homemade bread topped with arguably too much butter.

* This recipe stolen/adapted from the Moosewood Restaurant Daily Special Cookbook.
** I really need to get a good immersion blender. The mini chopper is only so helpful.
*** This was my first time with freshly grated nutmeg and wow it's good.

Immersion blenders

Date: 2006-12-22 04:31 pm (UTC)
From: [identity profile]
Is that what they're called, those weird cylindrical things you can just stick into a liquid and start blending? Dan calls it "the boat motor" but it is totally awesome. You should get one.

Re: Immersion blenders

Date: 2006-12-22 08:20 pm (UTC)
From: [identity profile]
Yep. I have a lousy one that's currently at J's house. I daydream of leaving it there and acquiring a really impressive fancy one for my place. :) I tend to scoff at most kitchen gadgets, but lordy immersion blenders are fabulous.


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