This blog is based on a huge collection of recipes Josa Young wrote for the Fresh Food Company's newsletters between 1995 to 2000. But she can't help digressing...
16 February 2011
Carrot, Cauliflower and Ginger Soup
Chop a cauliflower, and scrape and chop 5 carrots. Sweat in a little butter in a heavy pan until softened but not coloured. Add a tsp of fresh, grated ginger. Then cover with vegetables stock, and simmer until the vegetables are softened. Season and puree in a blender or food processor. Serve with a swirl of cream or Greek yoghurt, and a sprinkling of whatever green herb you have by you.
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