Copyright Rita Woodburne
Gardening and food again, does the end of a week get much better than that?
So today I thought I’d share with you a recipe that just smacks of Autumn weather. The air is getting distinctly cool and crisp and the leaves are changing to colours that would make any artist, such as myself, just drool. It’s this kind of weather that makes outdoor activities all that more enjoyable and nothing can warm you up faster after a day of frolicking (does anyone really frolic anymore?) out in the cool Autumn air like soup. More specifically a tasty carrot bisque! Not only does it suit the weather, the colour even matches the season!
Mmmm, early morning Autumn colour...
Curried Carrot Bisque
2 tbsp butter or margarine
1 lb carrots, peeled and sliced
1 cup chopped onion
1 cup peeled and chopped potato
1 tsp minced garlic
1 tsp ground ginger
1 tsp curry powder
5 cups chicken stock (bouillon cubes are fine)
½ cup heavy cream (milk or 18% coffee cream is fine)
Heat butter over medium heat in heavy/soup pot. Saute carrots, onion and potato for about 5 minutes. Add garlic, ginger and curry powder. Saute 2 minutes more. Add chicken stock, simmer until vegetables are tender (about 15-20 minutes).
Remove from heat and mash mixture with a potato masher. Add cream and salt and pepper to taste. Place back on heat and simmer for an additional 10 minutes.
While I enjoy the texture of a “chunkier” soup, if you prefer a smoother soup after removing from the heat (and before adding the cream) you can puree the soup and then return it to the pot. Also, if you’re not a fan of curry you can simply omit it from the recipe (nutmeg makes a nice substitute). I don't usually use curry as I find it too spicy, but I can assure you that in this soup it works very nicely and isn't too overpowering for those concerned that it might be too zingy. By the way this soup is awesome, and very filling, when served with a warm loaf of French or Italian bread with butter. (excuse me while I wipe the drool off myself...)
Let’s also speak to the issue of garden cleaning. For those of you that grew squash and/ or corn and perhaps have some “leftovers” in the garden that aren’t edible, don’t be hasty in throwing them away or composting them...just yet. Dried corn stalks make nifty Autumn decorations as well as squash and if you happen to have both, so much the better! Just grab a bunch of cornstalks, maybe 3-4, and tie them together with some nice Autumn coloured ribbon and prop them up by the main door of your house. You can artfully arrange some squash at the base or grab some potted Mums and use them for the base to disguise your corn roots. Trust me, your neighbours will be jealous at your ability to turn dead vegetables into a decoration.
I know, I know, how terribly "Martha Stewart" of me. I'd show you a pic of my own arrangement but it's actually on the "to-do" list for this week-end so if I remember I'll be sure to post a picture of it next week, m'kay?
So that's it for this week. I suspect next week will be filled with a good dose of silliness because I was sooo busy this Summer, what with art-ing and stuff, that I had nary a moment for any real tom-foolery. That's for next week so enjoy your week-end!