The last six months the I heart Cooking Club members cooked through Heidi Swanson’s recipes. Now it’s time to say Bon Voyage Heidi! I like simple recipes and
Heidi Swanson’s Simple Carrot Soup
is just simple and delicious. I cooked 15 recipes from Heidi, this is is my favourite so far. I am a soup lover and had a soup break.
Next week start to cook with Hugh Fearnley-Whittingstall
Heidi Swanson’s Simple Carrot Soup
Yield: 2 servings
Carrots and onion form the base, spiked with dollop of red curry paste, and then pureed into silky oblivion. Once pureed, chose any topping you have on hand
Ingredients:
1 tablespoon butter or extra-virgin coconut oil
1 onion, 54 grams, chopped
1/2 tablespoon red curry paste, or to taste
453 grams carrots, peeled and cut into 1 cm chunks
In a large soup pan over medium-high heat add the butter and onion. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt, and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10 – 15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth.
Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. If you like season this soup with a great big squeeze or lemon or lime juice. Serve topped with whatever you have on hand: crunchy almonds, sprouts and/or cilantro, chile oil.
This week was Valentine’s Day and since I was old enough to be someone’s valentine, this day was ignored: No special gifts, no flowers, because my birthday is a few days later, but no birthday without flowers
No romantic Valentine’s supper, but food I love is
Quinoa and Brie with Sautéed Mushrooms
I served it for lunch and it was delicious
Quinoa and Brie with Sautéed Mushrooms
Yield: serves 2
Heidi Swanson recipe for Quinoa and Brie with Sautéed Mushrooms
Heat the butter in a large saucepan over medium-high heat, add the garlic and onion and sauté for 5 minutes. Add quinoa, wine and salt, bring to a boil, and continue boiling for 3 – 4 minutes, until de liquid has reduced a bit.
Add water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes,or until the quinoa opens up, revealing a little spiral, and ist soft and pleasant to chew.
Meanwhile, heat a large pan over high heat, stir in the musrooms and cook withour stirring for a few minutes, until they have begun to brown and release their juices. Then shake the pan every few minites until the mushroomse are evenly browned, abour4 4 minutes more. Remove from heat, let cool a bit. Then add the teaspoon butter, a pinch of salt and red pepper flakes, stir and adjust the seasoning.
Once the quinoa is perfecty tender, drain off any excess liquid – there was none – and stir in the cheese. Ladle into a deep plate and top with the mushrooms. Enjoy Quinoa and Brie with Sautéed Mushrooms
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