Archive for November, 2004

Carrot Soup With Thyme and Fennel

Wed, Nov 24, 2004 at 19:01 · Filed under Kochrezepte, vegetarisch

For 4 persons:

2 tablespoons butter
1 pound carrots (peeled, chopped)
3/4 cup chopped onion
3/4 cup chopped leek (white and pale green parts only)
2 garlic cloves, chopped
1 teaspoon chopped fresh thyme
1/4 teaspoon fennel seeds
4 cups (or more) canned low-salt chicken broth
Additional chopped fresh thyme

Melt butter in large saucepan over medium-low heat.
Add carrots, onion, leek, garlic, thyme and fennel seeds; stir to coat.
Cover; cook until onion is translucent, stirring occasionally, about 15 minutes.
Add broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly.
Working in batches, purée soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper.
Bring soup to simmer. Ladle into bowls. Sprinkle with additional thyme.

Source: Sophie

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Pomegranate, apricot & pistachio stuffing

Wed, Nov 24, 2004 at 18:40 · Filed under Kochrezepte, Uncategorized

Good with roast chicken or other poultry

4 tablespoons butter
2 cups chopped onions
4 cups (packed) 3/4-inch cubes country-style white bread
1 cup fresh pomegranate seeds (or 3/4 cup dried cranberries)
3/4 cup diced dried apricots (about 4 1/2 ounces)
1/2 cup pistachios (about 2 ounces)
1/2 cup coarsely chopped fresh mint
1 tablespoon grated lemon peel
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup chicken broth

Melt butter in a pan over medium-high heat and sauté onions until translucent, about 8 minutes.

Transfer to large bowl and mix in remaining ingredients and toss to blend.

Transfer to a large buttered baking dish and bake uncovered until heated through and browned on top, about 40 minutes.

von Sophie

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