Cool Carrot Soup
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Cool Carrot Soup Time: 25 minutes plus time to cool
1 medium onion
3 medium carrots, peeled
1 small - medium potato about 2/3 cup chopped
1 stalk celery
1 cup chicken stock
1 tbs butter
2 tbs shredded basil
1/2 - 3/4 cup, 4 - 6oz (150ml) plain or Greek yogurt
pepper
Chop onion. Thinly slice carrot and celery. Roughly chop potato. Heat butter in medium saucepan. Add onion, celery and sauté until tender and transparent, about 5 minutes. Add carrots, potato and stock. Bring to a boil, cover, reduce heat and simmer until carrots are done, about 20 minutes. Purée in blender or use an immersion blender. Stir in yogurt. This could be made ahead to this point and chilled. Ladle into soup plates and allow to cool. When ready to serve, shred basil leaves by holding leaves together and snipping, finely with a scissors. Sprinkle basil over the soup, add some freshly ground pepper and serve.
Sautéed Scallops with Pesto Time: 10 minutes
12 oz scallops (350gr)
1 tbs butter
3 tbs sherry or white wine
3 tbs pesto, commercial or homemade
Rinse scallops and pat dry. Heat butter in nonstick skillet over medium high heat until sizzling. Add scallops and quickly sauté, turning once, until opaque and starting to turn golden. If there is a lot of liquid, drain (a bit is okay). Reduce heat to low and add sherry. Heat through, add pesto, stir to blend and coat scallops. Serve, garnish with additional basil if you have it.
Pasta / Cream Cheese, Tomatoes and Basil Time: 10 minutes plus pasta cooking time
3/4 cup dried pasta, farfalle, fusilli
1.5oz (50gr) cream cheese left from last week
1 cup cherry tomatoes
handful fresh basil leaves
2 tbs snipped chives
Cook pasta according to package directions. Drain and put into a bowl. Add cream cheese and toss until cheese melts and coats pasta. Cut the tomatoes in half and add to pasta. Tear large basil leaves, leave small ones whole, and add to pasta. Snip chives and add. Toss pasta gently to combine everything and serve, room temperature.
Sautéed Asparagus Time: 15 minutes
10 - 12oz (350gr) asparagus
1 tbs butter
1 tbs olive oil
sea salt
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put asparagus into a skillet big enough to hold them without cutting, add butter, oil and sauté over medium heat until starting to brown and blister, 8 - 10 minutes. Sprinkle with salt, remove and serve.
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Cooking schedule: 35 minutes for menu
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Ladle soup into bowls and set aside
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Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
