Receta Carrot Soup With Ginger and Lemon...
Here was the plan: The mister flies in from Knoxville, I pick him up at SeaTac and we rush over to Key Arena to see The Eagles in concert...the concert that was supposed to be on May 13th when our schedules were clear...the concert that was postponed because someone in the group was sick...the concert that we paid $185 EACH to attend. Postponed until the 26th...a day full of "IF" and in the pit of my stomach I knew what would happen...
The mister, tired from his flight and his travels, called when the plane touched down and said, "I'm not going. I'm too tired and that's that." I should have expected it...we are notorious for buying tickets to concerts and plays and not going...it's a very expensive hobby of ours. We always think it sounds fun but when it comes right down to it, we're home bodies and driving downtown in the rain to see a show usually always loses against lounging about in pj's in front of the TV. Shameful. Disgusting. Slothful laziness beyond beyond. But these were tickets to The Eagles...arguably the greatest band (aside from the Beetles) of all time! These weren't tickets to Smokey Robinson, or George Strait, or Bette Midler, or Liza Minnelli or Kenny Chesney or The Temptations or Barry Manilow or Reba McIntire ...and yes, we had tickets to see all of those shows (and many more, that's just all I can remember!) and gave them away! Gave them away! But to give away tickets to The Eagles...THE EAGLES...oh, it's just too painful to even think about for one more moment...I have no more words to say...the oxygen has been sucked from the room. I'm still in shock.
- Carrot Soup With Ginger and Lemon - The Kinloch Lodge Hotel, Isle of Skye, Scotland via Bon Appetit, June 1997
- 1/2 cup butter
- 1 1/2 cups chopped onion
- 1 tablespoon finely chopped, peeled fresh ginger
- 1 1/2 teaspoons minced garlic
- 1 1/4 lbs. medium carrots, peeled, chopped (about 3 cups)
- 2 tomatoes, seeded, chopped (about 1 1/3 cups)
- 1 1/2 teaspoons grated lemon peel
- 3 cups (or more) vegetable broth or chicken stock
- 2 tablespoons fresh lemon juice
- 4 tablespoons sour cream, for garnish
- 1 small carrot, peeled, grated, for garnish
Melt butter in heavy large pot over medium-high heat. Add onion; saute 4 minutes. Add ginger and garlic; saute 2 minutes. Add chopped carrots, tomatoes and lemon peel; saute 1 minute. Add 3 cups stock and bring to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender or use an immersion blender and blend until smooth. Mix in lemon juice. Season with salt and pepper. Bring soup to a simmer, thinning with stock if desired. Ladle into bowls. Top with sour cream and grated carrot. Serves 4.