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Carrot Cream Soup And Lamb Salad
By: Michael Russell
Carrot Cream Soup
1? cups of chicken broth
2? cups of fresh sliced carrots or 1 package (16 ounces) of frozen crinkle-cut carrots
1 tablespoon of all-purpose flour
1 tablespoon of butter or margarine
1/8 teaspoon of salt
1 tablespoon of fresh snipped parsley or 1 teaspoon of dried parsley
1 teaspoon of fresh snipped basil or
? teaspoon of dried basil, crushed
1 cup of milk or light cream
Dash of pepper (about 1/8 teaspoon)
Cook the fresh carrots in a small amount of salted boiled water for about 7 to 9 minutes. Drain well. If using frozen carrots, cook according to the directions of the package.
In a food processor bowl or a blender container combine ? cup of the chicken broth and the cooked carrots. Cover and blend or process for about 1 minute or till smooth. Set aside.
In a medium saucepan melt the butter or margarine. Stir in the salt, flour, basil, pepper and parsley. Add the milk or light cream all at once. Cook and stir till slightly bubbly and thickened. Cook for about 1 minute more. Stir in the carrot mixture and remaining broth. Stir and cook till heated through. If necessary, stir in additional milk to make of desired consistency. Season to taste.
Microwave Directions: Process or blend the carrots and chicken broth as above. Set aside. In a 1?- or 2-quart casserole microwave butter or margarine, uncovered, on 100% power (high) for about 30 to 60 seconds or till melted. Stir in salt, flour, basil, pepper and parsley. Stir in milk or light cream all at once. Cook, uncovered, on high for about 3 to 5 minutes or till bubbly and thickened, stirring every minute till the sauce starts to thicken, then about every 30 seconds. Stir in the carrot mixture and remaining broth. Cook, uncovered, on high for about 3 to 5 minutes more or till heated through, stirring once. If necessary, stir in additional milk or light cream to make of desired consistency.
Lamb Salad
3 cups of torn spinach or romaine
4 ounces of fully cooked lamb, cut into thin strips
3 cups of leaf or iceberg lettuce
2 hard-cooked eggs, sliced
1 cup of cubed cheddar cheese (4 ounces)
1 small sweet red or green pepper, cut into rings
2 medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved
1 cup of croutons
? cup of creamy Italian dressing
3 green onions or scallions, sliced
In a large salad bowl toss together lettuce and spinach or romaine. Arrange cheese, lamb, tomatoes, hard-cooked eggs, green onions (scallions) and red or green pepper rings over the lettuce leaves. Sprinkle with croutons, if desired. Pour creamy Italian dressing over all. Toss to coat.
Substitutions: Beef, ham, pork, turkey, or chicken can be substituted for the lamb. Provolone, Swiss, crumbled blue cheese, Gruyere cheese, or American cheese can be substituted for the cheddar cheese. Buttermilk dressing or French dressing can be substituted for the creamy Italian dressing. The salad itself can be presented in individual bowls instead of just one big bowl.
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