Can you believe the holidays are around the corner? I can’t. It seems as though hubby and I were just putting the Christmas decorations away and in about 10 days we will be putting them back up. This time of year always makes me smile. It is a time to be with family and friends, go to and throw a few parties, enjoy the hustle and bustle of the shopping malls and for me have time off from work.
Click "read more" to continue post
It is also time for the Secret Recipe Club. This month I received Canela Kitchen and is published by Gloria who lives in
Chili. She loves sharing her recipes in
both English and Spanish and loves baking and is a teacher. Gloria has an
extensive selection of tasty recipes.
With the weather in the Bay Area becoming a bit chillier, but nothing
like the artic chill that is hitting the majority of the United
States, I thought soup would be a logical
choice. I soon found her Roasted Carrot Soup and knew that would be my choice for this month.
The recipe was straightforward yet had great additions like fresh ginger and cayenne added. Of course, I wanted to make this recipe my own and put my spin forward. The first thing I did was making it into “soup shooters” and thought it would be perfect for a dinner party I am throwing in a few weeks. I did not sauté the shallots but rather just added to the soup. The last thing I did was to add a fun garnish to the top of each shooter – a dollop of crème Fraiche, drizzle of maple syrup and a few toasted pecans. The end result was the columniation fall season in a shot glass.
Roasted Carrot Soup Shooters
Makes 12 to 14 Shooters
3 Cups Chopped Carrots
2 Tablespoon Olive Oil
Pinch Cayenne Pepper
½ teaspoon Salt
3 large Shallots, peeled and finely chopped
2 Cloves Garlic, minced
2 teaspoon Fresh Thyme Leaves
4 Cups Chicken Stock
1 Cup Water
1 Tablespoon Fresh Ginger, peeled and minced
Toasted Pecan Pieces
Preheat oven to 425 degrees.
In a large baking pan, spread the carrots and toss with the 2 tablespoons of olive oil. Sprinkle the pinch of cayenne pepper and salt over the carrots. Roast for 25 to 35 minutes or until tender but not burned. Remove and let cool.
Use a medium pot and add the carrots, shallots, thyme, chicken stock, water and ginger. Bring to boil then reduce and simmer for 30 minutes. Once the carrots are tender, use a hand blender to puree the mixture until smooth. Serve each shooter with a small dollop of crème Fraiche, then a drizzle of maple syrup and top with a few small pieces of pecans. Serve on tray for your guests to enjoy!