Monday, March 2, 2009

Because ingredients are fairly limited here in Vina..

I'm dreaming of the following possibilities:
Chile carries curry powder in its supermercados, right? As well as avocado (otherwise known as palta in these parts) and mantequilla con sal, if you please.

:Curried Carrot Soup:
. 1 tablespoon extra virgin olive oil, one turn of the pan
. 2 tablespoons butter
. 1 medium onion, chopped
. about 2 lbs carrots
. 6 cups chicken stock
. 1 1/2 tablespoons curry powder
. 1/4 to 1/2 tsp ground cayenne pepper
. coarse salt
. sour cream

Preheat medium-sized pot over medium high heat. Add olive oil, butter, onions, and carrots. Saute for about 5 minutes. Add 4 cups of chicken stock along with curry, cayenne, and 1 tsp salt. Bring to boil and cover. Cook until carrots are very tender (about 15 min). Process soup in food processor. Or use a handy gadget like an immersion blender until soup reaches desired consistency. Return to pot and place over low heat. If the soup is still too thick add more stock. Adjust seasonings. Depending on my mood I add a little cream to the mix. So good with a dollop of sour cream on top too.

:Open-Faced Avocado Sandwich:
. avocados
. salt
. watercress
. good crusty bread
. butter, unsalted

Toast a slice of the bread. Apply butter. Slice the avocado and place onto toast. Salt to taste. Cover in watercress.

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