What's Cooking with Jean
Saturday, January 26, 2008 Carrot Coriander Soup

At first glance, you might think this is a weird combination of tastes. Carrots + cilantro (also known as coriander) + nutmeg? Yes, I assure you it's a delicious soup for these cold winter days. Introduced to me by the one and only Hannah Gilbert-Smith.

Melt 2 tbsp of butter in a pot. Add 1 large onion (chopped.) Saute with pot covered for about 10 minutes.

Add 2 cloves of garlic (minced) and one bag of carrots (sliced thinly.) Continue to saute for about 4 minutes.

Add 3 cups of chicken broth, 1 tsp of nutmeg, and 1 tbsp of cilantro.
Cover and simmer for 45 minutes.

Puree in batches through blender or with immersion blender.

Add about 1 C milk (or cream, if desired.)

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Sunday, November 11, 2007 La Bebe Shower















La Bebe Shower was produced Saturday at my home by the desire of 10 women who wanted to celebrate our dear friend (who loves all things French) and her daughter who we pray will arrive in December....

Our menu for the 40 or so women who dropped by:
Gratin dauphinois
plat des immersions assorties
Petits Pissaladières
potato leek soup
quiches
Parisian cookies
croquembouche

Potato Leek Soup
I was forced to tweak the "fancy" Martha Stewart recipe since I lacked the cheese cloth to make a bouquet garni. Here's my version:


3 small bay leaves
2 tablespoons unsalted butter
1 tablespoon olive oil
3 leeks, white and light-green parts only, cut into 1/2-inch pieces
2 shallots, finely chopped
1 pound potatoes, peeled, cut into 1/2-inch dice
1 quart homemade or low-sodium canned chicken stock
3/4 cup milk
Coarse salt and freshly ground pepper


Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, chicken stock, and top with bay leaves. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bay leaves.

Working in batches, pass soup through blender. Warm over medium-low heat. Slowly stir in milk and cream; season with salt, pepper, and fresh parsley. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with parsley.

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Wednesday, October 31, 2007 Green Pea Soup

 



2 medium shallots, chopped
1 teaspoon olive oil
1 or 2 boiling potatoes, peeled and cut into 1/2-inch pieces
1 teaspoon salt
3 1/2 cups water
1 lb frozen baby peas (3 1/2 cups), thawed
1 tablespoon crème fraîche or sour cream, either one mixed with 1 teaspoon water

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes.
Add potato and salt and cook, stirring, 2 minutes.
Add water and simmer, covered, until potato is tender, about 15 minutes.
Add peas and simmer, uncovered, 2 minutes.

Purée in batches in a blender (if you'd like, you can then pour through a sieve.)
Reheat soup and season with salt and pepper.

Drizzle servings with crème fraîche.
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