Carrot, Spinach, and Rice Soup &
Basic Vegetable Stock

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's something quite remarkable from Jan Durban. Please don't cheat.

In the middle of the table is a round food tray with five kinds of fruits on it.
They are:

A. Apple
B. Banana
C. Strawberry
D. Peach
E. Orange

Which fruit will you choose? Please think VERY carefully and don't rush
into it. This is great, I was astounded! Your choice reveals a lot about you!

Test results: Please scroll down

If you have chosen:

A. Apple: That means you are a person who loves to eat apples
B. Banana: That means you are a person who loves to eat bananas
C. Strawberry: That means you are a person who loves to eat strawberries
D. Peach: That means you are a person who loves to eat peaches
E. Orange: That means you are a person who loves to eat oranges

I hope you find fulfillment in this new insight about yourself. May it
bring you peace and understanding, tranquility and all that other profound stuff.

__________________________________________________

            TODAY'S RECIPES
__________________________________________________

This thick and hearty dish is really more like a vegetable stew
than a typical vegetable soup. Even though I promised you a
meatless menu this week, you can make this soup with chicken
stock instead of water, and you can add some chopped cooked
chicken or turkey if the mood strikes you.

Carrot, Spinach, and Rice Soup

6 cups (1.5 L) water
1/2 lb (225 g) carrots, peeled and diced
3/4 cup (180 ml) long-grain rice
1 lbs (450 g) fresh spinach, coarse stem removed, chopped
1-3 cloves garlic, finely chopped (optional)
Salt and freshly ground pepper to taste

Combine all the ingredients in a pot and bring to a boil over high
heat, stirring frequently. Reduce the heat and simmer uncovered,
stirring occasionally, until the carrots and rice are tender and the
soup has thickened a little, about 30 minutes.
Serves 4 to 6.

**************************************************************

Use this basic stock for not only soups, but to add flavor to any
dish of boiled vegetables.

Basic Vegetable Stock

3 large onions, coarsely chopped
3 large carrots, coarsely chopped
3 celery stalks. coarsely chopped
2 turnips, peeled and coarsely chopped
2 potatoes, coarsely chopped
8 - 10 cloves garlic, unpeeled
2 cups (500 ml) mushrooms, including stems, coarsely chopped
4 Tbs (60 ml) olive oil
10 - 12 sprigs fresh parsley
1 cup (250 ml) dry white wine (optional)
1 Tbs (15 ml) whole black peppercorns
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
Salt to taste
12 cups (3 L) water

Place the onions, carrots, celery, turnips, potatoes, garlic, and
mushrooms in a large roasting pan and drizzle with the olive oil. Roast
in a preheated 400F (200C) oven for 45 minutes, shaking the pan
occasionally. Remove the vegetables from the oven and combine them with
the remaining ingredients in a large pot over moderate heat. Add some of
the water to the roasting pan and bring to a boil over high heat,
scraping the bottom and the sides to remove any brown bits, and add this
liquid to the pot. Bring to a boil over moderate heat. Reduce the heat
so the water barely bubbles and simmer partially covered for 30 minutes.
Strain the broth, pressing the vegetables to extract as much liquid as
possible. Store refrigerated for 4 to 5 days, or freeze.
Makes about 3 quarts (3 L).
Received on Tue Jun 26 08:07:50 2007