Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
![]()
My wife came up with this somewhere and has made it twice with minor
variations and excellent results both times. Carrot Parsnip and Ginger Soup Peeled whole carrots and parsnips are laid on the bottom of a cake pan along with a sliced onion and a few ounces of fresh ginger. Add butter, brown sugar and a cup or two of your favorite stock. Cover and roast for two hours at 350F. It is then blended in batches to a puree adding more stock or cream as necessary. Put the puree in a sauce pan and add your choice of cream, sour cream, creme fraiche, yogurt, stock or all of the above till you get the texture want. Season to taste and simmer a few minutes before serving. Bon appetit, Jack Schmidling -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Soupe au Giraumon | Recipes (moderated) | |||
TN: Sociando-Mallet vertical at La Bonne Soupe | Wine | |||
TN: Sociando-Mallet vertical at La Bonne Soupe | Wine | |||
Soupe au cochon | General Cooking | |||
Soupe gratinee a l'oignon | Recipes (moderated) |