Good morning Dear Reader and especially to these three Dear Readers, Rosamund in Germany, Diane in Texas and Jo, who is far away travelling into the depths of the Panamanian jungle.
Why these three, well, YOU see they have been kind enough to let US know that they greatly enjoy MY Tales about food.
And so it is a very good morning indeedy.. for it is the end of the working week.. not that a lot of very serious work goes on in this house these days!
But food has to be cooked as WE have to eat and, therefore, shopping has to be done in order to get the ingredients into YumYum HQ.. so here, in time for YOU to add them to YOUR shopping list.. are the items needed to make that Carrot & Ginger Soup that WE wrote about in MY last post.
2 tablespoons of butter.
2 tablespoons of sunflower oil.
2 Onions.
2 inches of fresh ginger, peeled & finely chopped.
*500g of carrots, peeled & finely sliced.
2 litres of chicken stock.
*200ml of clementine or any orange citrus juice.
Sea salt and black pepper. (freshly ground).
*Very fine strips of lime & clementine zest.
The items marked * are highlighted as YOU may not have these in YOUR fridge or larder and will need to buy them.
The quantity will feed four people.
Using a large saucepan.
Heat the butter and oil, add the onions and cook until soft and just starting to colour.
Add the ginger and cook for a few minutes.
Add the stock, the seasoning, the *clementine juice, bring gently to a slow boil, simmer until the carrots are tender.
Strain, place the solids into a blender with 1 cup of the liquid, blitz, adding more liquid if needed, until the puree is very smooth.
Add the rest of the liquid and blitz again.
Taste, adjust seasoning if necessary.
Serve with the very fine two coloured zests on top.
There.. a tasty soup for lunch with perhaps some delicious cheese and crisp and crunchy celery.
And talking of celery.. that will be the subject of a post.. because SHE has just 'found' something in the china cupboard.
But now SHE is off to see Karen.. for fresh carrots and a bowl of 'orange' fruit.. ooh, I do hope SHE brings back Satsumas.. for I lurve them!
GeeGee Parrot.
December 21st, 2013.
Why these three, well, YOU see they have been kind enough to let US know that they greatly enjoy MY Tales about food.
And so it is a very good morning indeedy.. for it is the end of the working week.. not that a lot of very serious work goes on in this house these days!
But food has to be cooked as WE have to eat and, therefore, shopping has to be done in order to get the ingredients into YumYum HQ.. so here, in time for YOU to add them to YOUR shopping list.. are the items needed to make that Carrot & Ginger Soup that WE wrote about in MY last post.
2 tablespoons of butter.
2 tablespoons of sunflower oil.
2 Onions.
2 inches of fresh ginger, peeled & finely chopped.
*500g of carrots, peeled & finely sliced.
2 litres of chicken stock.
*200ml of clementine or any orange citrus juice.
Sea salt and black pepper. (freshly ground).
*Very fine strips of lime & clementine zest.
The items marked * are highlighted as YOU may not have these in YOUR fridge or larder and will need to buy them.
The quantity will feed four people.
Using a large saucepan.
Heat the butter and oil, add the onions and cook until soft and just starting to colour.
Add the ginger and cook for a few minutes.
Add the stock, the seasoning, the *clementine juice, bring gently to a slow boil, simmer until the carrots are tender.
Strain, place the solids into a blender with 1 cup of the liquid, blitz, adding more liquid if needed, until the puree is very smooth.
Add the rest of the liquid and blitz again.
Taste, adjust seasoning if necessary.
Serve with the very fine two coloured zests on top.
There.. a tasty soup for lunch with perhaps some delicious cheese and crisp and crunchy celery.
And talking of celery.. that will be the subject of a post.. because SHE has just 'found' something in the china cupboard.
But now SHE is off to see Karen.. for fresh carrots and a bowl of 'orange' fruit.. ooh, I do hope SHE brings back Satsumas.. for I lurve them!
GeeGee Parrot.
December 21st, 2013.
No comments:
Post a Comment