StarSong
Awkward is my Superpower
- Location
- Los Angeles Suburbs
Can't say I've ever had or made carrot soup. Is it blended and cream based?
What are you cooking or baking today?
- Thread starter StarSong
- Start date
Medusa
Senior Member
- Location
- Mid-Atlantic
I think water or broth, or both. I've never actually made it and I was thinking it would be similar to a squash soup (which would have a cream base), but on quick check I found a recipe containing only water and broth, rather than a cream. Maybe because carrots are so sweet?
Medusa
Senior Member
- Location
- Mid-Atlantic
Sounds like a meal my husband and son would love. ♥
Timewise 60+
Senior Member
We are preparing a Beefwellington for our Easter Dinner on Sunday. It takes three days to prepare e.g. day 1 you prepare the components, day 2, you put the Beef together with the ingredients and wrap it up in plastic wrap and put it in the fridge overnight. On day 3 you cook and serve it...
My wife and I have never prepared this before it is a bit of a challenge for us. We do cook together often, but this is a bit more complex than most meals we prepare for holidays....wish us luck! ...this is day 1
My wife and I have never prepared this before it is a bit of a challenge for us. We do cook together often, but this is a bit more complex than most meals we prepare for holidays....wish us luck! ...this is day 1
RadishRose
SF VIP
- Location
- Connecticut, USA
I meant to ask; do you put ginger in your carrot soup?
I make a puree of parsnip soup with ginger. It's very tasty.
PeppermintPatty
🐢. 🐳. 🐢
- Location
- Canada
Blackened Salmon Fillets 
With Rice and grilled Vegetables
With Rice and grilled Vegetables
Medusa
Senior Member
- Location
- Mid-Atlantic
So far, I've made two eggs, scrambled with two pieces of GF toast and a vegetarian sausage patty with coffee.
PeppermintPatty
🐢. 🐳. 🐢
- Location
- Canada
Creamed soups don’t necessarily have to include cream. Most of my squash soups I blend because that’s how I like them yet I don’t add cream. I use my own homemade broth which adds texture and thickness
Jules
SF VIP
No ginger. That’s a good idea.
Medusa
Senior Member
- Location
- Mid-Atlantic
Totally agree; I don't use cream in squash soups, black bean cream soups, etc. I understood @StarSong's question to be about the addition of actual cream, in this case.
Medusa
Senior Member
- Location
- Mid-Atlantic
It is. I was thinking that would be a nice flavor, when it came up.
Jules
SF VIP
I rarely use cream in a soup. Most, I cook the soup and remove a very large portion to let cool. Then I pulse it with my immersion blender and then blend it back into the pot to warm up. If it calls for milk or cream, I use skim.
The other day I used this method to thicken the bolognese sauce. In a rush, I wasn’t paying enough attention. I pulsed the sauce before it was deep in the bowl and ended up wearing a face full. Good think I was wearing black. It was really quite funny.
Medusa
Senior Member
- Location
- Mid-Atlantic
Oh, yikes. lol
Those immersion blenders are wonderful, but I've had that happen where I get the blendy part too close to the surface.
PeppermintPatty
🐢. 🐳. 🐢
- Location
- Canada
Yes, , I understood that she was inquiring about the addition of actual cream , which is what I would have generally done years ago, but not any more.Totally agree; I don't use cream in squash soups, black bean cream soups, etc. I understood @StarSong's question to be about the addition of actual cream, in this case.
Lilac
Well-known Member
- Location
- Flyover Country
Hubby made Butter Swimming Biscuits in a cast iron skillet for breakfast. We haven't had them in a while & they came out good hitting the spot.
StarSong
Awkward is my Superpower
- Location
- Los Angeles Suburbs
Exactly so. I don't use cream, which is why I asked.Yes, , I understood that she was inquiring about the addition of actual cream , which is what I would have generally done years ago, but not any more.
PeppermintPatty
🐢. 🐳. 🐢
- Location
- Canada
Ok.
dobielvr
Well-known Member
- Location
- California
I made a barley salad.
I used 1/2 cup of barley, cherry tomatoes cut up, parsley and kalamata olives cut, and seasoned it w/avocado oil, lemon juice (fresh), s+p.
Just had some for lunch.
I used 1/2 cup of barley, cherry tomatoes cut up, parsley and kalamata olives cut, and seasoned it w/avocado oil, lemon juice (fresh), s+p.
Just had some for lunch.
Disgustedman
Senior Member
Scored some pork cuts cheap. There's like 6 PCs, so charity and I have some pork to chow down on. I may boil it. Then add it to chili.
dobielvr
Well-known Member
- Location
- California
Odiferous....had to look that up!
Today on the Pioneer Woman she made the most delicious looking steak sandwich on ciabatta bread w/picked red onions, and I told myself I needed to learn how to make those.
They seem to be quite popular these days.
RadishRose
SF VIP
- Location
- Connecticut, USA
First time I've heard of these kind of biscuits. I looked them up and they seem delicious!
PeppermintPatty
🐢. 🐳. 🐢
- Location
- Canada
A turkey, mashed potatoes with gravy, and red pepper, mushrooms, red onion, broccoli, & carrot medley with cilantro and ginger. Mustard pickles & beets as garnish on the side.
RadishRose
SF VIP
- Location
- Connecticut, USA
I used up the rest of my broccoli rabe (rapini).
Since I let my type 2 D get out of control the past year, I now have to stop eating so many simple carbs, so I cooked some whole wheat penne pasta. Not too bad with enough salt.
Chopped, blanched and drained the rabe, then added it to a pan of sauteed chopped garlic and red pepper flakes in olive oil. Added some pasta and tossed.
Since I let my type 2 D get out of control the past year, I now have to stop eating so many simple carbs, so I cooked some whole wheat penne pasta. Not too bad with enough salt.
Chopped, blanched and drained the rabe, then added it to a pan of sauteed chopped garlic and red pepper flakes in olive oil. Added some pasta and tossed.
.