Carrot & Ginger Soup

A friend of mine ordered this at a ski area restaurant called The Birches in Killington, VT. I went online to try a few recipes, and when I tweaked a bit, I came up with this wonderful combination.

Carrot & Ginger Soup

¼ stick butter or olive oil for sautéing

1 tbsp. ground ginger

4 cups chicken stock

2 cups carrots, chopped

pinch curry powder

½ onion, chopped

3 cloves garlic, chopped

1 cup white wine

drizzle of honey

Parsley for garnish

Melt butter or oil in a stock pot, and sauté onion, ginger and garlic.
Add chicken stock, wine and carrots, and bring to a boil.
Reduce heat and simmer uncovered over medium heat until carrots are tender, about 45 minutes.
Puree the soup in a blender in batches if necessary.
Season with curry powder, salt and pepper.
Drizzle honey on top.
Garnish with parsley.
This can be served hot or cold.

Make it a meal: Serve with focaccia bread slathered with butter.

Wine: Chardonnay

Curry Chicken Salad

Here’s another twist on the sometimes dull chicken salad offering. See my Refined Chicken Salad recipe under the labels chicken, salad, or sandwich for another superior way to serve chicken.

I like to serve this on a hot night in my backyard screened-in porch called the Chardonnay Café. Light the tiki torches and every available candle. Plug in the garden lights and turn on the music. The hotter the curry, the saucier the music selection should be.

As you can see below, my wine choice description is lengthier than usual. Riesling? Pinot Gris? Pinot Noir? Solve the dilemma and try a bottle of each! (photo by jesiehart)


Chicken Curry Salad

Chicken Salad:

2 cups last night’s leftover chicken

small handful parsley

small handful raisins

1 apple, diced (I like Granny Smith)

2 scallions

Dressing:

a squirt of honey

a couple scoops of mayonnaise

a sprinkle of salt & pepper

half a handful of curry

Mix the chicken salad in one pretty bowl.
Mix the dressing in another.
Mix the two together.
Serve on mini-wheat bagels or a bed of mixed greens.
Don't forget, though, even dieting divas need their whole grains and fiber!

Make into a meal: Serve with spinach salad (if not already atop greens) and a tiny bit of potato salad.

Wine: Many suggest a nice Riesling, but I find the sweetness masks the curry taste. Riesling might be good if you use a high heat or spicy curry. I tend to use mild. For mild curry lovers in their chicken, try a Pinot Gris or a Pinot Noir. They’re lovely.