Saturday, October 27, 2007

Saturday Soup 4 Fall 2007

Having promised an orange soup for this week’s Saturday Soup, I decided to choose one that is a little different. Most of the orange soup recipes that I have (by orange I mean have an ingredient such as pumpkin, sweet potato, squash that gives the soup a distinct orange color) call for chicken stock. If you are a total vegan, no doubt you can substitute vegetable stock. This one is different in that the orange ingredient is carrots.

This soup has a lovely zing to it, thanks to the fresh ginger and nutmeg that the recipe calls for. And using carrots and pears gives it a fresh taste.

Carrot Ginger Pear Soup
Makes 12

1/2 cup butter (1 stick)
1-1/2 cups chopped onions
1/2 cup grated fresh ginger
20 large carrots–peeled and coarsely grated (about 8 cups)
2 quarts chicken stock
2-1/2 cups apple juice
3 large ripe Bartlett pears, peeled, cored and chopped (about 4 cups)
1 tsp. freshly grated nutmeg

1) In a large stock pot, heat the butter over low heat. When melted, add onions and ginger and cook slowly until soft (about 10 minutes). Add grated carrots, chicken stock, apple juice and chopped pears. Simmer for about 30 minutes. Stir in nutmeg. Let cool slightly.

2) Puree soup in a food processor or blender until perfectly smooth. Store in an airtight container overnight in the refrigerator or up to one month in the freezer. To serve, reheat slowly and garnish with thinly sliced pear or fried grated ginger. Most supermarkets–and all Asian groceries–carry whole fresh ginger root pieces. Choose a piece of root that is very firm with no visible wrinkles. To use ginger root for this recipe, peel all of the brown skin off of the ginger root and put it into a food processor or grater.


Pam said...

A very unusual soup this week!

Thank you for sharing your New Orleans experience with us, it was interesting to hear the viewpoints of someone who has been there.

Beverly said...

I did enjoy your posts about NO. I'm assuming you were at the game. What started out to look like a close game certainly ended up otherwise, didn't it. Ohio State certainly has a passing game!

Well, maybe next year...

Ruth said...

I do like pear and ginger together and they would pair up well with carrots. I make a blended carrot soup too, with rice to thicken and milk. But there is no zip in it as ginger would provide.

Cathy said...

Thank you, Donna! That sounds Delicious.

Mary said...

Since Michael just loves anything fruity - salad dressings, cakes, pies, bread, drinks - I'll definitely save this recipe. He'll love it.

Thanks, Donna!

LauraHinNJ said...

Sounds like an interesting recipe! Glad we finally are having soup weather here.