4 tbsp vegetable oil
1 medium onion, roughly diced
1 lb carrots, roughly chopped
4 cup chicken stock or low-sodium chicken, broth
1 cup diced cantaloupe
1 tsp salt
2 tbsp ground coriander
1/2 tsp ground cumin
2 tbsp milk
3 tbsp plain yogurt
A Recipe for
Chilled Puree Of Carrot & Melon
Worries go down better with soup. |
| Jewish Proverb |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This Recipe for Chilled Puree Of Carrot & Melon is one of thousands in the Recipes-to-go Fruit Cookbook.
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
This is a recipe for Chilled Puree Of Carrot & Melon from the recipe cookbook of Recipes-to-go (Fruit)
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Herb Tip |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Food Tip |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
HEAT THE OIL IN A STOCK POT over low heat, add the onions and slowly
cook, stirring, for about 7 minutes. Do not let them color. Add the
carrots and continue cooking, stirring, until most of their water has
been released and they fall apart, about 35 minutes. Add the stock,
cover, bring to a boil, reduce the heat and simmer about 15 minutes.
Add the cantaloupe, salt, coriander and cumin and cook 2 minutes.
Strain and reserve the liquid. Transfer the carrots, onions and
cantaloupe to a blender or food processor and puree until very
smooth. Return the puree to the pot and add the reserved liquid.
Chill in refrigerator for 2-to-3 hours. Combine the milk and the
yogurt in a small bowl until smooth. Reserve until serving. Pour the
soup into chilled soup bowls just before serving. Decorate the
surface by spooning 3 simple lines of yogurt mixture across the
surface of each bowl of soup. Using the handle end of the spoon,
lightly drag across the 3 stripes at a 90-degree angle to make a
"feathered" decoration.
Serves: 6
Chilled Puree Of Carrot & Melon Recipe brought to you by Recipes To-Go