Carrot Soup with Ginger
and Lemon Cream
Submitted by: Lady
Seanna |
25 g/1 oz unsalted butter
1 large onion, chopped
2 tablespoons fresh ginger, peeled and finely grated
2 cloves garlic, minced |
600 g/1lb 5oz carrots,
peeled and cut into 2.5cm/1in pieces
675 ml/1pint 2fl oz stock
Lemon Cream
(recipe below) |
Melt
the butter in a heavy large pot over a medium-high heat. Add the
onion and cook for about 4 minutes. Add the ginger and garlic;
cook for another 2-3 minutes. Add the chopped carrots and sauté
for another 1-2 minutes. Add the chicken stock and bring to the
boil. Reduce the heat and simmer until the carrots are very
tender, about 20 minutes. While the soup is cooling slightly,
prepare the Lemon Cream. Pureé the soup in batches
in a blender or food processor. Return the soup to the pot.
Season with salt and pepper to taste. Bring the soup back to a
simmer, thinning with more stock, if necessary. Just before
serving, grate in a bit more fresh ginger. Ladle into bowls and
use a teaspoon to drizzle, or a plastic squirt bottle to draw, a
pattern onto the surface of the soup with the Lemon Cream.
Top with finely snipped chives.
Lemon Cream:
finely grated rind of one lemon
55 ml/1 3/4 oz double cream
fresh chives, for garnish
In small bowl, combine the double cream and the grated lemon
zest. Cover with cling film and refrigerate. |
Chickpean and Herb Soup
(Garbanzo)
Submitted by: Lady
Seanna |
410 g can chickpeas,
drained
1 tablespoon Olive oil
1/2 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped |
400 ml/ 14fl oz vegetable
stock
55 g/ 2oz mixed fresh herbs, chopped e.g. flatleaf parsley,
coriander, basil, chives
55 g / 2oz Greek yoghurt
salt and freshly ground black pepper |
|
Heat the oil in a medium
saucepan. Sauté the onion for 1-2 minutes to soften. Stir the
garlic and chickpeas into the onions. Pour in the vegetable
stock and bring to the boil. Reduce the soup to a simmer and
cook for 4-5 minutes. Stir the herbs into the soup, then
carefully transfer the soup to a liquidiser. Blend the soup
until you have a smooth consistency. Season. Serve with a
quenelle of Greek yoghurt on top. |
Pasta-Lentil -Tomato
Soup
Submitted by: Lady
Seanna |
3 tablespoons Olive oil
2 onions, finely chopped
6 cloves garlic, finely chopped
2 sticks celery, finely chopped
110 g/ 4oz smoked streaky bacon, chopped into small pieces
225 g/ 8oz Puy lentils
4 tomatoes, skinned, de-seeded and chopped
400 g/ 14oz tin chopped plum tomatoes |
2 bay leaves
3-4 sprigs fresh thyme
1.5 litre/ 2 1/2 pint chicken stock, plus a further 275ml/˝ pint
225 g/8 oz macaroni or similar small pasta shapes
salt and freshly ground black pepper
2-3 tablespoons chopped fresh parsley
75-110 g/ 3-4oz Parmesan cheese, freshly grated |
|
Heat the oil in a large,
heavy-bottomed casserole, add the onions, garlic, celery and
bacon and cook over a low heat for about 10 to 15 minutes, or
until the vegetables are soft and translucent. Add the lentils
and stir well to ensure that they are coated in oil. Add the
fresh and tinned tomatoes, bring to the boil, and then add the
bay leaves, thyme and the stock. Simmer for about 40 minutes, or
until the lentils are cooked. If the mixture is absorbing a lot
of stock, add some more, keeping the level above the lentils.
Cook the macaroni in boiling water, drain well and add to the
soup, along with an extra couple of ladles of stock. Season well
and garnish with parsley. Serve the soup in bowls, sprinkled
with Parmesan cheese. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
|