Friday, February 6, 2009

Fruitful Friday - Friendship and Soup

Who doesn't love a good soup?!?! What a great way to jam pack nutrition all in one bowl and preferably only one pot to clean!

Today's recipe is in honor of a dear friend of mine...Heather Schefter. For those of you who don't know this beautiful woman of God, her and her husband, Ed, pastor the New York City Church. They planted this church in Times Square over a year ago. She celebrated a birthday this week and I wanted her to know publicly, she is passionately loved and missed!

Thank you Heather for sharing this with me and many of your friends...

Carrot Soup

1/4 cup Butter
3 medium Onions - chunked
2 tsp. Ginger Root
3 lbs. Carrots - chunked
1/4 cup Honey
1 tbsp. Lemon Juice
3 tsp. Sea Salt
12 turns Pepper
5 pints Boiling Water

Saute Onions and Ginger in Butter until transparent. Add Carrots, Honey, Lemon Juice, Salt and Pepper. Stir until well mixed. Add Boiling Water. Boil gently for 45 minutes. Puree in blender (careful it's hot!). Serve!
Does anyone else have a great friend or soup recipe or both they would like to share with the group? If so, please leave a comment!

1 comment:

Susan said...

YUM!!! I will second the fact that this carrot soup of Heather's is super yummy!
Some 20 years ago Lisa, an old friend of mine, shared her Cream of Mushroom soup recipe and it instantly became a favorite.

Cream Of Mushroom Soup

1 pound fresh mushrooms, thinly sliced
1/4 cup butter
1 small onion, chopped
3 cloves garlic, chopped
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup cream
salt and pepper to taste.

Melt the butter in a heavy-based pan and cook the onion and garlic, stirring, for 1 minute, or until the garlic is golden. Add the mushrooms and salt and pepper. Cook for 3 to 4 minutes, or until the mushrooms just soften. Add flour and cook, stirring for 1 minute. (At this point I sometimes take 1/3 of the mixture and put it in the food processor to chop it up.)
Remove from the heat and add the chicken broth, stirring continuously. Return to the heat and bring to boil, stirring. Reduce heat and simmer gently for 2 minutes, stirring occasionally.
Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper.