Tuesday, June 30, 2009

It's Officially Summer!

The sun has been hiding for a few weeks here in New England – but today we see signs of hope! There's a blue sky up there, and it makes me want to take advantage of summer immediately (ie – jump in a lake and then come home and throw a great dinner party outside!). These photos by Tec Petaja,  combined with our classic Picnic, are the perfect inspiration (for the dinner party – not the lake). Here’s a super yummy recipe for Cold Carrot Soup, ideal for those hot, steamy nights! 

Cold Carrot Soup

Whether perfumed with ginger or dill, this soup is excellent hot or cold.

3 cups peeled and sliced carrots
1/2 cup water
1 medium onion, chopped
1 tablespoon butter
1 tablespoon vegetable oil
3 cups chicken stock (homemade, if possible)
1 teaspoon peeled and grated fresh ginger root, or 1 tablespoon finely minced fresh dill
3/4 teaspoon salt
1/4 teaspoon white pepper
1 cup plain yogurt
dill sprigs for garnish

1. Cook the carrots in the water in a microwave oven for 5 minutes, or until tender.

2. Sauté the onion in the butter and oil in a small skillet over medium heat.

3. Pour half of the carrots and onions into a blender with 1 cup of the chicken stock and purée until smooth. Transfer the purée to a large bowl or plastic container with a cover. Pour the remaining carrot mixture, 1 more cup of the chicken stock, the ginger root, salt and pepper into the blender; purée until smooth. Combine the batches and mix well.

4. Stir the remaining chicken stock and yogurt into the soup and chill for 2 hours in a covered plastic container. At the picnic, serve the soup in small bowls and garnish each with a sprig of dill.

Serves 8
— Jayme Hummer, Public

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