Carrot soup

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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!

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Carrot Soup

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.

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Roasted Red Potatoes

These potatoes happen to be a favorite of my son,Tim. He discovered them at German restaurant in Philadelphia,Pa with some friends a few years ago. Tim was trying to tell me about these yummy potatoes he had eaten at the restaurant. One afternoon I had been watching one of my favorite TV chiefs Ina Garten. Ina was roasting potatoes with sliced onion, stone ground mustard, olive oil, salt and pepper. Looked amazing yet so simple. I made the potatoes with our dinner one evening and Tim said,” I love these potatoes, these taste just like the potatoes at the German restaurant!” He was so excited. I’m sure it was the mustard in the recipe that made them taste just like the ones at the restaurant. We now eat these potatoes at least once a month. They not only look beautiful on the plate but they taste amazing as well.

Red potatoes Red potatoes, sliced onion, stone ground mustard, olive oil, salt and pepper.

DSCF4857Toss ingredients together and bake 400 degrees 20-25 minutes.DSCF4860The potatoes become crispy on the outside and tender on the inside. The mustard gives them a delicious flavor and makes the potatoes look very appetizing.

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