Exclusive Recipes from Gourmet Today
Easy Carrot Soup with Toasted Pecans
The sweet essence of carrots, enlivened with a bit of
cumin, is the star of the show here. A topping of buttery
pecans adds a nice textural counterpoint to the
smooth, cheery soup.
Serves 4 as a First Course or Light Main Course
Active Time: 15 Minutes
Start to Finish: 45 Minutes
FOR SOUP
1 large onion, chopped
1/2 stick (4 tablespoons) unsalted butter
1 1/4 pounds large carrots, thinly sliced
1 teaspoon ground cumin
1 teaspoon salt
4 cups water
FOR PECANS
1/2 cup pecans, coarsely chopped
1 tablespoon unsalted butter, softened
Salt
Put a rack in middle of oven and preheat oven to 350°F.
Make the soup: Cook onion in butter in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add carrots, cumin, and salt and cook, stirring, until fragrant, about 1 minute. Add water, bring to a simmer, and simmer, covered, until carrots are very tender, 25 to 30 minutes.
Meanwhile, prepare the pecans: Toast pecans on a baking sheet in oven until fragrant and a shade darker, about 8 minutes. Toss them with butter and salt to taste.
Puree carrot mixture in a blender in 2 batches (use caution when blending hot liquids) until smooth.
Serve soup sprinkled with pecans.
Cook's Note:
The soup can be made up to 2 days ahead. Cool,
uncovered, then refrigerate, covered.
Copyright © 2009 by Ruth Reichl. Reprinted from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen with permission from Houghton Mifflin, Inc.
Mulled Red Wine
A perfect warm-up after an afternoon of sledding, this mulled wine gets a fruity kick from kirsch and strips of lemon and orange zest. Simmering it only briefly keeps its fresh flavor vibrant.
Makes 8 to 10 drinks
Active Time: 10 Minutes
Start to Finish: 20 Minutes
8 whole cloves
4 black peppercorns
4 (3-by-1/2-inch) strips lemon zest, removed
with a vegetable peeler
4 (4-by-1/2-inch) strips orange zest, removed
with a vegetable peeler
32 ounces (4 cups) dry red wine (from two
750-ml bottles)
4 ounces (1/2 cup) kirsch or other cherry-flavored
brandy
1 1/2 cups water
3/4 cup sugar
1 (3-inch) cinnamon stick
1 vanilla bean, halved lengthwise
Garnish: cinnamon sticks
Special Equipment: a 4-inch square of cheesecloth;
kitchen string
Put cloves, peppercorns, and zests in center of cheesecloth, then pull up edges and tie to form a bag. Combine cheesecloth bag and remaining ingredients in a 4-quart saucepan, bring to a simmer, and simmer, stirring occasionally, for 10 minutes.
Ladle wine into heatproof small glasses or cups and garnish with cinnamon sticks.
Copyright © 2009 by Ruth Reichl. Reprinted from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen with permission from Houghton Mifflin, Inc.
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