Sunday, March 13, 2011

The Radical Cook - Fresh Carrot Bistro Bisque



Cooking outside the take out box






Soup Without Stock



How in the world can you make soup without stock?   
That's a pretty radical idea!   
                                             

The very thought of making home made soup with it's enormous pot of stock bubbling for hours on the back of the stove makes even the most seasoned cook shutter - but no more.

Making soup without
stock will change your life
 
When you need soup in a hurry, don't open a can - or, worse yet, spend a fortune for take out.  Try this instead.   

                       
Easy enough for the familiy but fancy enough for company.


Soup without stock.  A radical idea!!


Fresh Carrot Bistro Bisque
In just about the same amount of time as it takes to heat the canned stuff you can have fresh, hot, yummy home made soup.  So easy and so good that you may never open a can again!

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Makes about 6 (1 cup) servings - according to how much milk you add
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1 pound fresh carrots (peeled and thinly sliced)
1 tablespoon butter (margarine or oil not recommended)
1 tablespoon sugar
5 cups water
Milk to taste (any type including unsweetened almond or unsweetened soy)
Salt and pepper to taste

Put carrots, butter, sugar and water into a large pot.  Bring to a boil (uncovered) on high.  Reduce heat to simmer and cook (uncovered) until the carrots are very soft and almost all the water has evaporated - about 40 minutes.  Cool until easy to handle.

Puree the carrots and water together.  Add milk until you like the consistency.  Correct the seasoning (add salt and pepper to taste).  Heat till steaming.  Gorgeous chilled and served as a cold soup, too!


 Nothing went to waste
 in Grandma's soup
Karla's Tips:
We really like using unsweetened almond milk. It's light (like skim milk), low cal and alkaline - which we think is extra healthful.

Don't cheat and leave out the butter and sugar or use artificial sweeteners.  You'll be sorry and I'll eventually find out.

Be sure to use fresh carrots and not canned or frozen.

Cooked carrots, btw, contain more usuable vitamin A than raw carrots.





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