What is it about creamy soups that make
them so elegant? The "Carrot Soup with Ginger" (page 169) is made
with the most unassuming of ingredients - onions, carrots, and potatoes - yet,
when combined in a light broth with fresh ginger and a squeeze of lemon, these
basic vegetables are transformed into something their humble "roots"
wouldn't otherwise suggest. Once all the vegetables are simmered until soft, the soup is puréed
in a blender, then topped with fresh snipped chives, or another herb of your
choice, such as parsley, basil, or dillweed. This world class soup makes a
great start to any meal, or just combine it with a big green salad and homemade
bread and be more than satisfied.
"Keeping it McDougall Friendly"
checklist:
ü Omit the oil when sautéing the veggies.
Instead, use a non-stick soup pot and replace the oil with water, sherry, or
broth.
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