Recipe (the amounts/ratios don’t matter so much): – Peel and chop A LOT of carrots and add them to a large pot. Add enough water to cover the carrots and bring to a boil. – Dice 1 or 2 onions and a few cloves of garlic and sautee in a pan with butter until soft. Add a dash of cheap white wine if you have it. – In the oven, roast a butternut squash ( coat it in olive oil so it doesn’t burn). When it’s soft enough to slide a knife through it (about an hour), let it cool and peel it. Cut it in pieces and scoop out the seeds. – in a small pot, boil some bouillon with a cup of water (any flavor bouillon). – add everything to the carrot pot. When the carrots are soft, blend the soup with a stick blender. If you don’t have one, you can mash by hand with a potato masher or pour it into a blender to blend) – Once the soup is blended, add a dash of olive oil, salt, bay leaves, and a dash of cream if you want. Boil a few more minutes. – Serve with shredded cheese and crackers (or croutons) on top. Freeze the leftovers.
Rojelioenescabeche
I don’t ever remember seeing Parmesan gold fish. But Pepperidge Farm remembers.
2 Comments
Recipe (the amounts/ratios don’t matter so much): – Peel and chop A LOT of carrots and add them to a large pot. Add enough water to cover the carrots and bring to a boil.
– Dice 1 or 2 onions and a few cloves of garlic and sautee in a pan with butter until soft. Add a dash of cheap white wine if you have it.
– In the oven, roast a butternut squash ( coat it in olive oil so it doesn’t burn). When it’s soft enough to slide a knife through it (about an hour), let it cool and peel it. Cut it in pieces and scoop out the seeds.
– in a small pot, boil some bouillon with a cup of water (any flavor bouillon).
– add everything to the carrot pot. When the carrots are soft, blend the soup with a stick blender. If you don’t have one, you can mash by hand with a potato masher or pour it into a blender to blend)
– Once the soup is blended, add a dash of olive oil, salt, bay leaves, and a dash of cream if you want. Boil a few more minutes.
– Serve with shredded cheese and crackers (or croutons) on top. Freeze the leftovers.
I don’t ever remember seeing Parmesan gold fish. But Pepperidge Farm remembers.