Yesterday was a tremendous success.
Luncheons may now start in the next few weeks on
Thursdays to have the food and recipes critiqued.
And as I promised, the infamous
CARROT GINGER SOUP
Saute one chopped onion
3-4 cloves of garlic
2-3 tablespoons of fresh minced garlic until golden in butter
Peel 1 pound of fresh carrots, cut into chunks and place into pan with all the other goodies
Add 4 cups of water or chicken stock
Cook till tender
Blend everything till smooth
Season with salt and pepper and a bit of grated nutmeg.
If it's too thick it may be thinned with any liquid, including carrot juice.
My delightful buddy Edith suggests adding
one chopped apple to the blender for an added dimension.
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