100% Second, 0% First.
Jan. 4th, 2010 10:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThe Gourmet Wake party was fabulous. Lots of good chattage and of course, food made from recipes of the final issue. I've never been one to subscribe to food magazines, but this was fun. And it prompted -
This week's Resolution Recipe: Scarlet Carrot Soup.
2 Tbsp coriander
1/4 cup olive oil
1 cup sliced shallots (about 4 large)
3 large thyme sprigs
2 Turkish bay leaves (or 1 CA)
1/8 tsp hot red pepper flakes
3 lbs carrots, peeled and thickly sliced
1 lb trimmed beets, peeled and cut into 1/2" pieces
8 cups water (I used 5 cups water, 2 cups house-made chicken stock, and 1 cup white wine)
2 Tbsp red wine vinegar (I used half red wine and half balsamic)
Heat oil in a heavy pot over medium heat until it shimmers, then cook shallots with thyme, bay, and red pepper, stirring occasionally, until tender - about 3 minutes. Add carrots, beets, 2 tsp coriander, 2 tsp salt, 1/4 tsp pepper, and water. Bring to a boil then simmer, covered, for 20 minutes until vegetables are very tender.
Discard bay leaves and thyme stems. Puree soup in a blender until smooth, then return soup to pot. Stir in vinegar, salt and pepper to taste, and additional water if needed to thin soup.
What worked: People ate most of it. It improved immensely by sitting for a few hours - it was "meh" when I took it off the stove, but the spices melded in and there was even a nice red pepper kick from it. I added in creme fraiche as a topping and we fried up some of![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ysabella_dolfin's house-cured pancetta. Both of those improved the soup immensely (as did using stock and wine in addition to water).
What didn't: I accidentally bought Chioggia beets, which while tasty do not impart any beety color. The soup was resolutely orange. Also, Gourmet failed in its recipe documentation: the picture shows a soup with vegetable pieces, while the recipe itself clearly says to puree everything.
Will I make it again? It was kind of a lot of work for a not-superb payoff. Worth doing for a special party perhaps, but not necessarily worth making for its own sake.
This week's Resolution Recipe: Scarlet Carrot Soup.
2 Tbsp coriander
1/4 cup olive oil
1 cup sliced shallots (about 4 large)
3 large thyme sprigs
2 Turkish bay leaves (or 1 CA)
1/8 tsp hot red pepper flakes
3 lbs carrots, peeled and thickly sliced
1 lb trimmed beets, peeled and cut into 1/2" pieces
8 cups water (I used 5 cups water, 2 cups house-made chicken stock, and 1 cup white wine)
2 Tbsp red wine vinegar (I used half red wine and half balsamic)
Heat oil in a heavy pot over medium heat until it shimmers, then cook shallots with thyme, bay, and red pepper, stirring occasionally, until tender - about 3 minutes. Add carrots, beets, 2 tsp coriander, 2 tsp salt, 1/4 tsp pepper, and water. Bring to a boil then simmer, covered, for 20 minutes until vegetables are very tender.
Discard bay leaves and thyme stems. Puree soup in a blender until smooth, then return soup to pot. Stir in vinegar, salt and pepper to taste, and additional water if needed to thin soup.
What worked: People ate most of it. It improved immensely by sitting for a few hours - it was "meh" when I took it off the stove, but the spices melded in and there was even a nice red pepper kick from it. I added in creme fraiche as a topping and we fried up some of
ysabella_dolfin's house-cured pancetta. Both of those improved the soup immensely (as did using stock and wine in addition to water).What didn't: I accidentally bought Chioggia beets, which while tasty do not impart any beety color. The soup was resolutely orange. Also, Gourmet failed in its recipe documentation: the picture shows a soup with vegetable pieces, while the recipe itself clearly says to puree everything.
Will I make it again? It was kind of a lot of work for a not-superb payoff. Worth doing for a special party perhaps, but not necessarily worth making for its own sake.
