Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

I like this time of year, being bundled up in a warm sweater, a scarf wrapped around my neck and feeling a cool breeze in the air. Thankfully we do not have brutal winters here but it is nice to feel and see the change in the seasons. This is the time of year for soups and stews and dishes that warm you up from the inside.

The markets are filled with root vegetables – fantastic for roasting with olive oil and some herbs, or to make a scrumptious soup. I found some beautiful multicolored carrots at the market that were just too tempting. This carrot soup is one of my favorites.  Lunch with a bowl of this and some fresh olive bread to dip into it is perfect.

CURRIED CARROT SOUP WITH CILANTRO CREME FRAICHE

Serves 8 people

2 tablespoons olive oil

1 ½ teaspoons curry powder

1 large yellow onion – peeled and finely chopped

2 ½ lbs carrots – peeled and chopped into 1 inch pieces

1 inch piece of fresh ginger – peeled and diced

6 cups fresh vegetable stock

Salt and pepper

1 tablespoon butter

  1. Pour some olive oil into a large saucepan placed over medium heat. Add in the onions and curry powder and cook for 3-4 minutes so that the onions are just tender. Stir in the carrots and ginger and toss to combine the vegetables well. Sprinkle with a little salt and pepper. Cook for 15 minutes, stirring frequently.
  2. Pour all of the vegetable stock into the saucepan and continue cooking the carrots for another 30 minutes or until tender.
  3. Carefully purée the carrots and stock in batches in a food processor (you get the smoothest soup using this method) but you can also use a hand held blender. If you are using the latter, leave the soup in the saucepan.
  4. Pour the puréed soup back into the sauce pan if you puréed it in the food processor. Just before serving stir the butter into the soup, check the seasoning, adding a little more salt and pepper if needed. Spoon a little of the cilantro crème fraiche on top of each bowl. (see recipe below)

For the cilantro crème fraiche:

½ bunch cilantro – chopped

¼ cup crème fraiche

1 tablespoon olive oil

Juice of 1 lemon

 

  1. Place all the ingredients into a blender and purée until you have a smooth mixture. You may need to add a teaspoon or two of warm water if the mixture seems a little thick. You can make this ahead of time and keep refrigerated until ready to serve the soup.

 

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