| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Soups & ste, New text im, Too hot tam |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Onion; peeled and diced |
| 3 |
|
Cloves garlic; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Brown sugar |
| 1 1/2 |
ts |
Ground cumin |
| 3/4 |
ts |
Ground coriander |
| 1 |
lb |
Medium carrots; peeled and sliced 1/2-inch thick |
| 1/2 |
c |
Raw white rice |
| 1 |
|
Bay leaf |
| 1 |
qt |
Chicken stock Or Vegetable Stock or water |
| 10 |
|
Shallots; peeled and sliced very thinly crosswise (10 to 15) |
|
|
Knife |
| 4 |
ts |
Flour |
| 3 |
|
Inches neutral vegetable oil in heavy pot |
| 1 |
ts |
Salt |
INSTRUCTIONS
CRISPY FRIED SHALLOTS
OIL FOR DEEP FRYING
Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic,
stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 10-15
minutes until onions are translucent. Add carrots, rice, bay leaf and stock
or water and cook 30 minutes, or until rice is puffed up and carrots can be
crushed against side of pot with wooden spoon. Pass through food mill into
clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer,
then serve garnished with crispy shallots.
Yield: 4-6 servings CRISPY FRIED SHALLOTS: Heat oil to 360 degrees.
Separate the shallot slices into rings and place in medium bowl. Sprinkle
flour over and toss lightly to coat evenly. Working with a small handful at
a time, sprinkle shallots over oil and stir gently . Fry until golden
brown, 13 minutes. Remove with slotted spoon and drain on paper towels.
Sprinkle with a pinch of salt. Repeat with remaining shallots, salting
while still warm. Use as garnish for Spiced Carrot Soup.
Yield: Six servings as garnish All of these pureed soups are delicious hot
and delicious cold. Yields are high to allow for leftovers! Soups will be
thicker when cold so thin if desired with milk, cream, stock or water.
These recipes showcase our friends the food mill (which purees and
separates) and immersion blender (purees in the pot, no muss, no fuss, no
bother). Great tools for purees.
Any of these pureed soups lend themselves to other garnish: a dollop of
crema, creme fraiche or sour cream a sprinkling of herbs a spoonful of red
or green salsa (crunchy texture contrast) freshly fried tortilla chips
floating on top several of the above!
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TVFN: TOO HOT TAMALES SHOW #TH6300
Posted to MC-Recipe Digest V1 #252
Date: Sun, 20 Oct 1996 07:30:52 -0500 (CDT)
From: "asher@mcs.com" <asher@mcs.com>
NOTES : show 10/18/96
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