Carrot soup was always on the menu at The Mulberry Tearooms where I had worked for a short time. It is creamy and delicious. The grated carrot added after the soup is pureed compliments with a little texture. This soup was a favorite with all the customers and me! It was served with a warm baguette and butter. I loved to dip it into the soup. I penned down as much of the recipe as I could while at work on part of a menu. I took my penned notes and what I remembered when making the soup and came up with this recipe. Always use the freshest ingredients. I know you will love this comforting soup as much as I do. Enjoy!
2 Tablespoons of butter
1 Tablespoon olive oil
1 ¼ lbs. fresh organic carrots, peeled and cut into 2inch pieces
4 oz. finely grated organic carrots
1 large onion, sliced
1 large clove garlic, minced
¾ teaspoon of kosher salt, or to your taste
¼ teaspoon fresh cracked pepper, or to your taste
31/2 cups good vegetable stock or chicken stock
¼ cup heavy cream
Good pinch of freshly grated nutmeg
Crème fraiche or sour cream
Melt butter in a heavy bottomed pot. Add the sliced onion cook for about 5minutes just to sweat the onion. Add the garlic cook for 1-2 minutes then add the cut carrots, and salt and pepper. Cook for 1-2 minutes. Add the stock, bring to a boil then reduce heat to a simmer and cook until the carrots are fork tender. Puree soup in a food processor or emersion blender. If using food processor put the soup back in the pot. Add the grated carrot, fresh nutmeg. Cook 10 minutes more till soup is heated through. Serve with a dollop of crème fraiche or sour cream. Serve with French baguette or sour dough bread.
Note: If you don’t want the extra calories of the heavy cream you can omit it. You may need to add just a little extra stock after you puree.
A few years ago my husband and I got away for a little trip to Lewis, Delaware. We stayed at a lovely bed and breakfast. It was a large old house and the new owners renovated the house from top to bottom. We ate our breakfast on the enclosed front porch. Very romantic! The breakfast we were served the first morning was southwestern scrambled eggs. It was so delicious I had to recreate it at home. I was feeling inspired so I came up with and Italian scramble as well. I call these lazy weekend scrambles. They do take a little extra time but these delicious eggs are worth it.The only thing you need to know about scrambling eggs is they are a protein and need to cook slowly so they don’t turnout like rubber.
4 large eggs (organic preferred)
1-2 tablespoon of whole milk or goat milk
1 tablespoon green onion
4 tablespoon fresh corn, or frozen defrosted, cooked
3-4 tablespoon red pepper, diced
1 teaspoon olive oil
1 teaspoon butter
Kosher salt, to taste
Fresh cracked pepper, to taste
2 slices avocado
Blue corn chips
Chop the green onion, and red pepper. In a nonstick pan add olive oil and butter over medium heat, add diced red pepper cook 3-5 minutes, add the corn cook 1-2 minutes add green onion. In a bowl crack the two eggs and lightly beat with a fork, add the milk and lightly beat with the fork again. Add eggs, salt and pepper to the mixture. Slowly stir the eggs with a wooden spoon just till they are set. Remove from heat. Serve eggs with two slices of avocado. Serve with a small amount of salsa and a few Blue corn chips.
3 tomatoes, chopped
½ cup red onion, chopped
1 clove garlic, minced
1 jalapeno pepper, chopped
Salt & pepper, to taste
Juice of ½ a lime
3 tablespoons cilantro, rough chop
Place all ingredients into a blender of choice. Lightly blend to mix ingredients. Pour into a bowl chill at least 1 hour 4 hours is best.
4 large eggs, (organic preferred)
1 tablespoon whole milk or goat milk
2 tablespoons red onion, chopped
3-4 tablespoon sweet or mild Italian sausage, remove from casing and break into pieces
3-4 tablespoon red pepper, chopped
1 teaspoon olive oil
1 -2 tablespoon Parmesan cheese
Put olive in a nonstick pan over medium heat. Add sausage, chopped onion, and the red peppers. Crack the two eggs into a bowl lightly beat with a fork, add the milk then lightly beat again with the fork. Add the eggs into the mixture add salt and pepper. Slowly stir eggs with a wooden spoon just till they are set. Add the fresh basil, lightly stir then add Parmesan cheese. Remove from heat. Serve with warmed baguette and butter.
November’s here and there’s a chill in the air today. I’m remembering the yummy comfort food dinners I made for my kids when they were young. One of their favorites was their Grandmother Janet’s beef stew. We made this stew together on one of her visits to Washington, State where we lived at the time. I have used this recipe ever since that day with just a few tweaks of my own. One of the magic ingredients in this stew is the fresh lemon juice. It gives the stew a fresh flavor. The beef, onion, garlic, fresh thyme, and Worcestershire sauce are mingling together in the pot. Then I add a big squeeze of half a fresh lemon. When the lemon juice hits the bottom of the pan the fragrance makes you instantly hungry. When I’m really craving a heartier dish, I omit the quartered potatoes and mash potatoes and top them with the stew and yummy gravy. I serve homemade biscuits with soft butter to dip in the gravy. I’m making this stew today and cherishing those memories of the past.
Janet’s Brown Stew
2lb. boneless beef chuck, cut into 1”cubes
¼ cup flour to dreg the meat, optional
4 cups hot water
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 large onion, ½ chopped and half sliced in half
2 bay leaves
Fresh thyme, 3 sprigs
2 tsp. Salt
½ tsp. pepper
6 carrots, sliced into rounds
4 potatoes, diced
Canola oil, as needed to brown meat
In a heavy saucepan, brown meat in canola oil. I like to dreg the meat in flour with salt and pepper this is optional. You don’t want to crowd the meat the browning is very important to the flavor of the stew. Do the meat in batches and set aside. Add chopped onion cook 4-5 minutes till tender and then add the garlic cook 1-2 minutes. Add the meat back to the saucepan, bay leaves, fresh thyme leaves, Worcestershire, salt, and pepper, and lemon juice. Add the potatoes and carrots. bring to a boil, lower heat to a simmer after the boil. simmer 3-4 hours. If you want a thicker gravy use 2 tablespoons of cornstarch mixed with a little water. Stir the cornstarch mixture into the stew then boil for 1 minute. Serve with biscuits or crusty bread.