Unicorn (Unicorn@Indenial.com)
Thu, 16 Sep 1999 09:23:25 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Gina sends us this oldy but goody:
Irving was a man who traveled all around the world. Every city he
stopped in he would buy something for his mother and send it to her.
On one such stop he found a parrot that spoke thirty different
languages. He immediately bought it and sent it home to his mother.
A few days later Irving calls his mother. "Did you like the parrot?"
he asked her.
"Oh yes," she replied. "It was delicious."
"WHAT!" the man cried. "You ate it! That parrot wasn't for you to
eat! It spoke thirty languages!"
The mother paused for a moment and then said, "So, why didn't it say
something?"
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This soup is quick, easy, low-fat, and delicious. It is also
refreshing, and the perfect thing for a hot summer evening.
Carrot and Orange Soup
2 Tbs (30 ml) olive oil
1 tsp (5 ml) grated fresh ginger
1 lb (500 g) carrots, grated
1 small onion, finely chopped
3 cups (750 ml) vegetable stock or water
1 to 2 cups (250 to 500 ml) fresh orange juice
Salt and freshly ground pepper to taste
Orange slices for garnish
Heat the oil in a large saucepan and add the ginger, carrots, and
onion. Saute until the onion is soft. Add the vegetable stock and
bring to a boil. Reduce the heat and simmer covered for 20 to 30
minutes, until the carrots are soft. Process the soup in an electric
blender or food processor until smooth, and return to the saucepan.
Add enough orange juice to produce the desired flavor and consistency.
Season with salt and pepper and chill. Serve with a slice of orange
as garnish. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Fri Sep 17 1999 - 09:00:02 EDT