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Old 29-12-2010, 06:24 PM posted to rec.food.cooking
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Default Ginger-packed Carrot Soup

Hello All!

There is a recipe for the subject soup in today's Washington Post. You
can find it at www.washingtonpost.com/recipes and it's pretty good. I am
a bit surprised that, for a stated "quick" soup, the author makes his
own dashi (Japanese broth) from dried seaweed and bonito flakes when you
can buy excellent dried Hon-dashi from Aginomoto and save even more
time. That's what I did and I will repeat that the soup is really a
great pick-me-up!

--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not


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Old 29-12-2010, 06:53 PM posted to rec.food.cooking
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Default Ginger-packed Carrot Soup

On Wed, 29 Dec 2010 13:24:48 -0500, "James Silverton"
wrote:

Hello All!

There is a recipe for the subject soup in today's Washington Post. You
can find it at www.washingtonpost.com/recipes and it's pretty good. I am
a bit surprised that, for a stated "quick" soup, the author makes his
own dashi (Japanese broth) from dried seaweed and bonito flakes when you
can buy excellent dried Hon-dashi from Aginomoto and save even more
time. That's what I did and I will repeat that the soup is really a
great pick-me-up!


If you ask nicely, cshenk might post her carrot soup recipe. Don't
mess with it because it's OMG fantastic just the way it is and dead
easy too.

--

Never trust a dog to watch your food.
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Old 29-12-2010, 07:43 PM posted to rec.food.cooking
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Default Ginger-packed Carrot Soup

"sf" wrote
"James Silverton" wrote:

There is a recipe for the subject soup in today's Washington Post. You


If you ask nicely, cshenk might post her carrot soup recipe. Don't
mess with it because it's OMG fantastic just the way it is and dead
easy too.


LOL! Can't find it in my recipe base! But i have several. I suspect this
is it:

2 cups stock (chicken or dashi)
1 cup chopped carrots (maybe a bit more)

Crockpot that and add butter (about 1 TB to start). Once carrots are soft,
put in blender and puree. Serve with a bit of butter and you can add other
spices if you wish.

That the version you mean SF?

BTW, I agree that boxed Dashi is good. In fact, it may need a little kombu
added but overall it is as good as home made and bought in bulk, quite
cheap. I used to make my own, but that was before I had access to the boxed
granules.

---------- Recipe via Meal-Master (tm) v8.05

Title: Dashi
Categories: Xxcarol, Soups
Yield: 4 Servings

1 sm Kombu piece (seaweed/kelp)
2 c Water
1 c Katsuo bushi (dried bonito)

The kombu piece will be about 4-5 inches square.

Place on heat, remove kombu when it comes to a boil and add Katsuo Bushi.
Once flakes sink, pour through strainer and discard flakes (or save for
second soup use!). Can be made without Katsuo Bushi, with Shiitake
mushrooms in it's place for a less salty and vegetarian type but it needs
a
good 2 hours gentle boil to taste right.

Optional additions galore! Top picks are little chunks of Tofu, green
onions, mushroom bits, shrimp, and shredded cabbage.

From the kitchen of: xxcarol

-----



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Old 29-12-2010, 10:38 PM posted to rec.food.cooking
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Default Ginger-packed Carrot Soup

cshenk wrote on Wed, 29 Dec 2010 14:43:34 -0500:

There is a recipe for the subject soup in today's Washington
Post. You


If you ask nicely, cshenk might post her carrot soup recipe. Don't
mess with it because it's OMG fantastic just the way it
is and dead easy too.


LOL! Can't find it in my recipe base! But i have several. I
suspect this is it:


2 cups stock (chicken or dashi)
1 cup chopped carrots (maybe a bit more)


Crockpot that and add butter (about 1 TB to start). Once
carrots are soft, put in blender and puree. Serve with a bit of
butter and you can add other spices if you wish.


That the version you mean SF?


BTW, I agree that boxed Dashi is good. In fact, it may need a
little kombu added but overall it is as good as home made and bought
in bulk, quite cheap. I used to make my own, but that
was before I had access to the boxed granules.


---------- Recipe via Meal-Master (tm) v8.05


Title: Dashi
Categories: Xxcarol, Soups
Yield: 4 Servings


1 sm Kombu piece (seaweed/kelp)
2 c Water
1 c Katsuo bushi (dried bonito)


The kombu piece will be about 4-5 inches square.


Place on heat, remove kombu when it comes to a boil and add Katsuo
Bushi.Once flakes sink, pour through strainer and
discard flakes (or save forsecond soup use!). Can be made
without Katsuo Bushi, with Shiitakemushrooms in it's place for
a less salty and vegetarian type but it needs a
good 2 hours gentle boil to taste right.


Optional additions galore! Top picks are little chunks of
Tofu, greenonions, mushroom bits, shrimp, and shredded
cabbage.


Thanks, some very interesting ideas! One of the things about the Wash
Post recipe was the large amount of ginger (and I doubled it!). As I
said, commercial dried dashi is available so why bother spending the
time with your own bonito flakes and kombu? Incidentally, Ajinomoto also
makes a very good dried vegetable stock that I frequently use.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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Old 29-12-2010, 11:46 PM posted to rec.food.cooking
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Default Ginger-packed Carrot Soup

"James Silverton" wrote
cshenk wrote


If you ask nicely, cshenk might post her carrot soup recipe. Don't mess
with it because it's OMG fantastic just the way it
is and dead easy too.


LOL! Can't find it in my recipe base! But i have several. I
suspect this is it:


2 cups stock (chicken or dashi)
1 cup chopped carrots (maybe a bit more)


Crockpot that and add butter (about 1 TB to start). Once
carrots are soft, put in blender and puree. Serve with a bit of butter
and you can add other spices if you wish.


That the version you mean SF?


BTW, probably suggested a little powdered ginger (1/8 ts) or chinese 5 spice
(1/8 ts) to that serving. Another option is a pinkynail sized knob of fresh
ginger then lifted out after cooking the soup before blending.

I have too many variations this time to be sure which one she means (grin).
But, the basic is 2 parts stock, 1 part carrot and some butter. Blender and
then reduce if desired or just add butter and have at it. If just butter, a
bit of sour cream works nice too!

Some folks over fancify that dish and it is no better, just harder to make.

BTW, I agree that boxed Dashi is good. In fact, it may need a
little kombu added but overall it is as good as home made and bought in
bulk, quite cheap. I used to make my own, but that
was before I had access to the boxed granules.


---------- Recipe via Meal-Master (tm) v8.05


Title: Dashi
Categories: Xxcarol, Soups
Yield: 4 Servings


1 sm Kombu piece (seaweed/kelp)
2 c Water
1 c Katsuo bushi (dried bonito)


The kombu piece will be about 4-5 inches square.


Place on heat, remove kombu when it comes to a boil and add Katsuo
Bushi.Once flakes sink, pour through strainer and
discard flakes (or save forsecond soup use!). Can be made
without Katsuo Bushi, with Shiitakemushrooms in it's place for
a less salty and vegetarian type but it needs a
good 2 hours gentle boil to taste right.


Optional additions galore! Top picks are little chunks of
Tofu, greenonions, mushroom bits, shrimp, and shredded
cabbage.


Thanks, some very interesting ideas! One of the things about the Wash Post
recipe was the large amount of ginger (and I doubled it!). As I said,
commercial dried dashi is available so why bother spending the time with
your own bonito flakes and kombu? Incidentally, Ajinomoto also makes a
very good dried vegetable stock that I frequently use.


For a long time, you cou;dn't get it boxed in the USA. Had to make it
straight and I did it that way for over a decade until we got to Japan and
discovered the boxed version. Once we came back stateside, it was here too.

Oh the above dashi is 'first use'. You save the dried bonito in the fridge
and reuse with fresh kombu for up to '4th use' dashi. Once you figure that
out, it's not all that expensive to make there in Japan were dried bonito is
pretty cheap. Thats also a 'deep dashi' for that amount of fish to water in
'first use' though not far off what you'd do with 3rd use.



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Old 30-12-2010, 04:22 AM posted to rec.food.cooking
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Default Ginger-packed Carrot Soup



"cshenk" wrote in message
...
"sf" wrote
"James Silverton" wrote:

There is a recipe for the subject soup in today's Washington Post. You


If you ask nicely, cshenk might post her carrot soup recipe. Don't
mess with it because it's OMG fantastic just the way it is and dead
easy too.


LOL! Can't find it in my recipe base! But i have several. I suspect
this is it:

2 cups stock (chicken or dashi)
1 cup chopped carrots (maybe a bit more)

Crockpot that and add butter (about 1 TB to start). Once carrots are
soft, put in blender and puree. Serve with a bit of butter and you can
add other spices if you wish.

That the version you mean SF?

BTW, I agree that boxed Dashi is good. In fact, it may need a little
kombu added but overall it is as good as home made and bought in bulk,
quite cheap. I used to make my own, but that was before I had access to
the boxed granules.

---------- Recipe via Meal-Master (tm) v8.05

Title: Dashi
Categories: Xxcarol, Soups
Yield: 4 Servings

1 sm Kombu piece (seaweed/kelp)
2 c Water
1 c Katsuo bushi (dried bonito)

The kombu piece will be about 4-5 inches square.

Place on heat, remove kombu when it comes to a boil and add Katsuo Bushi.
Once flakes sink, pour through strainer and discard flakes (or save for
second soup use!). Can be made without Katsuo Bushi, with Shiitake
mushrooms in it's place for a less salty and vegetarian type but it needs
a
good 2 hours gentle boil to taste right.

Optional additions galore! Top picks are little chunks of Tofu, green
onions, mushroom bits, shrimp, and shredded cabbage.

From the kitchen of: xxcarol


I couldn't locate the carrot soup recipe on the Washington Post site, but
recalled I had one I found a few years ago that has gotten pretty good
reviews at my house. It seems like a lot of steps but is actually pretty
easy and very quick.

Ginger and Honey Carrot Soup
Recipe courtesy MANGIA (HarperCollins, 2001) by Ricardo Diaz and Nancy
Jessup
Yield: Serves 6

12 medium carrots
1 yellow onion
2 garlic cloves
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cups water
2 teaspoons grated fresh ginger
Salt
3 tablespoons honey

Trim, peel, and cut the carrots into 1-inch lengths.
Trim, peel, and chop the onion and garlic.
In a heavy pot or Dutch oven, sauté the onion in the butter and olive oil
over medium heat, stirring, until translucent.
Add the garlic and sauté it for a few minutes, taking care not to let it
brown.
Add the water, carrots, ginger, and salt and cook until the carrots are very
tender, about 45 minutes.
Turn off the heat and let the soup cool.
When the soup has cooled, puree it in batches in a food processor or
blender.
Return the puree to the pot and place it over medium-high heat.
Bring the puree to a boil and reduce it to the desired thickness.
Add the honey, stirring until dissolved.
Taste, adjust the seasonings, if necessary, and serve immediately.

To serve cold, remove the pan from the heat and let the soup cool
completely.
Cover the pot and refrigerate.



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Old 30-12-2010, 07:25 AM posted to rec.food.cooking
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Default Ginger-packed Carrot Soup

On Wed, 29 Dec 2010 14:43:34 -0500, "cshenk" wrote:


LOL! Can't find it in my recipe base! But i have several. I suspect this
is it:

2 cups stock (chicken or dashi)
1 cup chopped carrots (maybe a bit more)

Crockpot that and add butter (about 1 TB to start). Once carrots are soft,
put in blender and puree. Serve with a bit of butter and you can add other
spices if you wish.

That the version you mean SF?


That be da one, except I did it on the stovetop. It was unbelievably
delicious! The next time I made carrot soup, I messed with it and
frankly it wasn't as good. Simple is best for this soup, IMO.

--

Never trust a dog to watch your food.
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Old 30-12-2010, 09:11 PM posted to rec.food.cooking
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Default Ginger-packed Carrot Soup

"ABNER.STERLING" wrote in
message . ..

Add your comments to the top of the message (top posting) or bottom of
the message (bottom posting) depending on the norm of the forum (check
some of the other posts and see what is the common method).


Welcome to my killfile!

Foodbanter is just a web access into the real group.

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Old 30-12-2010, 09:20 PM posted to rec.food.cooking
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Default Ginger-packed Carrot Soup

On 30/12/2010 8:20 AM, ABNER.STERLING wrote:



I didn't realize that we had a net nanny


Add your comments to the top of the message (top posting) or bottom of
the message (bottom posting) depending on the norm of the forum (check
some of the other posts and see what is the common method).

with the authority to tell us the acceptable way to reply.
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Old 31-12-2010, 05:23 PM posted to rec.food.cooking
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Default Ginger-packed Carrot Soup

"sf" wrote
"cshenk" wrote:


LOL! Can't find it in my recipe base! But i have several. I suspect
this
is it:

2 cups stock (chicken or dashi)
1 cup chopped carrots (maybe a bit more)

Crockpot that and add butter (about 1 TB to start). Once carrots are
soft,
put in blender and puree. Serve with a bit of butter and you can add
other
spices if you wish.

That the version you mean SF?


That be da one, except I did it on the stovetop. It was unbelievably
delicious! The next time I made carrot soup, I messed with it and
frankly it wasn't as good. Simple is best for this soup, IMO.


No problem! I remember now that I never did put that one in MM as it seemed
too simple. I use my 'baby crockpot' for that one. Variations are to also
add heavy cream (not sweetened) of about 3 TB per cup at serving time and
swirl it in for a 'creamy' sort but as you note, it's 'creamy' all on it's
own. At serving time, I sometimes sprinkle with a little chinese 5 spice
but it's just as happy with a little salt and pepper at serving time.

You are correct, good doesn't have to be super fancy and sometimes too
fancy, can be a detraction. Thats one of the 'lessons learned' when in
Japan.



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