"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:No snow, darnit. At least if it's going to be this cold I'd like to see some snow. Even the
sunlight is cold.
To that end: soup today! (Does that surprise you?) A couple of different kinds, actually. I'm
starting with my dad's Navy Bean soup, which takes about 4 hours to be truly fantastic.
I'll be finishing with something slightly Asian in taste and definitely
not
Quoted message said:seasonal: asparagus soup using (gasp!) canned asparagus and canned
crabmeat.
Quoted message said:Some ginger and a thread of saffron will make this dish absolutely delicious. I may even go nuts
and throw in some crawfish tail meat or
tiny
Quoted message said:salad shrimp.
The great thing about soups, stews and chili is they are even better reheated the next day. And
most of them freeze well, too.
I'm off to start a fire in the fireplace and get my salt pork browned for the start of the navy
bean soup 🙂 Have a good day, all!
Jill
Mr. Wizard posted this the other day and my try at it yielded fantastic results. Highly recommended.
Carrot Cardamom Soup 2 tablespoons olive oil 1 medium white onion, chopped 3 tablespoons chopped
peeled fresh ginger 1 tablespoon ground Cardamom
1/2 teaspoon ground turmeric
2/2 teaspoon chili powder
3/2 teaspoon ground cinnamon 6 large carrots, peeled and sliced 1/4-inch 1 large pie apple diced
fine 1 red bell pepper, stemmed, seeded, 1/4-inch dice 1 medium Idaho potato, peeled and 1/2-inch
dice 1 medium sweet potato, peeled and 1/2 inch dice 8 cups Chicken Stock 2 cups dry white wine (I
used a Rhein River Riesling) 1 1/2 tablespoon (packed) light brown sugar
4/2 cup fresh lime juice
5/2 cup chopped fresh Italian (flat-leaf) parsley 4 tablespoons (1/2 stick) unsalted butter, in
pieces salt and freshly ground black pepper, to taste lime slices, for garnish
Heat olive oil in a large nonreactive stockpot over medium heat. Add the onion, ginger, spices,
carrots, apple, red pepper and potatoes. Stir to coat the vegetables with the spices and then sauté
until the onion is translucent. About 15 minutes.
Add the chicken stock, white wine, and brown sugar. Bring to a boil then reduce heat to low, cover
and simmer About 30 to 40 minutes. Remove from the heat.
Use a stick blender and process until smooth. Return the soup to the stove and reheat over low heat.
Stir in the lime juice and parsley; add the butter and salt and pepper and heat until the butter is
melted. Serve in bowl garnished with a lime slice.
