Zoo Days

January, February 2011

Carrot and Cheddar Soup

Carrot and Cheddar Soup - Samantha Style

Easy Peasy.
Recipe makes 4-6 portions.

Butter 25g (low fat spread)
1 small onion - roughly chopped
500g carrots 0 chopped
140g (one medium) potato - chopped
100g grated mature cheddar
Stock Cube - 1 (vegetable)
Water 1.2 litre
150ml milk (soya)

• Melt the butter over a low heat and add the onion, carrot and potato.
• Fry gently for 10 minutes until onion is soft.
  
• Add the stock and bring to the boil.
  
• Reduce heat and simmer for 20 minutes until vegetables are soft
  
• Blend until smooth
• Add the cheese and blend again
• Add the milk and reheat gently
  
• Add salt and pepper to taste.

Serve.

Note:
I am very particular about my pepper. I say crush mixed peppercorns.
In my opinion every soup should be served with french crusty buttered bread.

Enjoy :)

French Onion Soup - Samantha Style

It is not often i spend time researching recipes and editing them to suit my diet, making them my own. It is something i have decided to do more of, because it was fun. So you may see a few more posts like this one.

French Onion Soup - Samantha Style

It is so simple to make and went down very well on all who ate it.
Recipe makes 4 portions.

Olive Oil - tblsp
Butter - tbslp (low fat spread)
Stock Cube - 1 (vegetable)
Water - 1 1/2 pints. + 120 ml
Cognac - tblsp
Garlic clove - 2
Thyme (fresh or dry)
Pepper
Onions - 4

• Chop the onions.
• Place the oil and butter in a frying pan. Once melted and up to a reasonable heat add the onions.
• Cook the onion on a medium heat until light brown. Moving them around the pan so they colour evenly for approximately 15 minutes.
• Meanwhile add the water and stock cube to a sauce pan. Add the Garlic and Thyme and bring to the boil.
• Add the cognac to the onions in the frying pan and turn up the heat for a couple of minutes, scraping at the pan.
• Add the onion mixture to the sauce pan and leave to cook for 30 mins on a simmering heat.
• Add salt and pepper to taste.

Serve.

Note:
I am very particular about my pepper. I say crush mixed peppercorns.
I blitzed my soup, not so it was completely smooth but to get a nice blend.
In my opinion every soup should be served with french crusty buttered bread.

Enjoy :)

Question and Answers

http://www.formspring.me/artofsymmetry