Unicorn (Unicorn@Indenial.com)
Tue, 27 Apr 1999 21:56:40 -0400
:::::::::::::::::::: TODAY'S FOOD FUNNY ::::::::::::::::::::
Dolores Batts nearly rips the guts out of the World Wide Recipes
Groan-O-Meter with what she calls a "corny little ditty."
Why do seagulls live by the sea and not the bay? Cause if they lived
by the bay they would be bagels.
::::::::::::::::::::::: TODAY'S RECIPE :::::::::::::::::::::
Named after the French city of Crecy where supposedly the best
carrots in France are grown, this is a French classic. In its
traditional
incarnation the soup is loaded with cream, but here the carrots
themselves are used to make the soup silky, with just a little help
from some nonfat milk. For the best results, use the freshest carrots
possible.
Soupe de Crecy (Cream of Carrot Soup)
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 large baking potato (about 1/2 lb, 250 g), peeled and
cut into small cubes
1 lb (500 g) carrots, peeled and cut into 1 inch (2 cm) pieces
4 cups (1 L) fresh or canned chicken or vegetable broth
1 cup (250 ml) nonfat milk
Salt and freshly ground black pepper to taste\
Chopped fresh chives for garnish
Heat the olive oil in a large saucepan over moderate heat. Add the
onions and saute 5 to 6 minutes, stirring frequently, until slightly
colored. Add the potato, carrots, and the broth and bring to a boil.
Reduce the heat and simmer covered for 30 minutes. Puree the soup in
an electric blender or food processor and return it to the pot. Stir
in the milk and season with salt and pepper. Reheat if necessary and
serve hot with some chives sprinkled on the surface. Serves 4 to 6.
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