Subject: Quick Carrot and Caraway Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 11 2002 - 17:09:38 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Lesley Pappier for this oldie but goodie:
A man was walking around a new town, looking for a place to eat, when
he spotted a restaurant called "Anything You Want." A notice on the
window read "We can fix any dish you ask for - if we don't have it,
you will be paid $200." Thinking this was a pretty good deal, the man
went in and sat down at a table. The waitress came over to take his
order. He said, "I'll have roast elephant on rye bread, and hold the
mayo." She snapped her gum, stuck her pencil back in her hair and
walked into the kitchen.
All of a sudden, the man heard screaming and yelling, pots and pans
being thrown, and dishes breaking. The kitchen door slammed open as
the owner came charging out. He put two one-hundred dollar bills on
the table, and said "I can't believe it. I've been in business here
for ten years, and this is the first time I've run out of rye bread!"
old the
mayo." She snapped her gum, stuck her pencil back in her hair and
walked into the kitchen.
All of a sudden, the man heard screaming and yelling, pots and pans
being thrown, and dishes breaking. The kitchen door slammed open as
the owner came charging out. He put two one-hundred dollar bills on
the table, and said "I can't believe it. I've been in business here
for ten years, and this is the first time I've run out of rye bread!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Keep several cans of good quality chicken and beef broth on hand and
you can whip up healthy soups like this in a jiffy.
Quick Carrot and Caraway Soup
1 Tbs (15 ml) olive oil
1 onion, chopped
1 lb (450 g) carrots, shredded
2 tsp (10 ml) caraway seeds, crushed in a
mortar with a pestle
4-6 cups (1-1.5 L) chicken broth
Salt and freshly ground pepper to taste
Chopped fresh parsley, chives, or basil for garnish
Heat the olive oil in a saucepan over moderate heat and saute the
onion until tender but not browned, about 10 minutes. Add the carrots
and caraway seeds and saute 3 minutes. Add the broth and bring to a
boil. Simmer covered until the carrots are tender, about 10 minutes.
Puree the soup in an electric blender or food processor and adjust the
seasoning with salt and pepper. Serve hot or chilled, garnished with
chopped herbs. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Mon Jul 01 2002 - 00:00:01 EDT