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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 2 Tablespoons canola oil 2 medium-sized yellow onions, peeled and roughly cut 1 stalk celery, roughly cut 3 pounds carrots, peeled and roughly cut into 1/2-inch cubes 1 1/2 quarts chicken stock 1 bay leaf 1/4 teaspoon thyme leaves kosher salt and white pepper to taste 1/4 cup whipping cream 1 dash freshly grated nutmeg kosher salt and white pepper to taste 2 teaspoons chopped dill 1/4 cup crisp nutmeg croutons 8 dill sprigs for garnish Instructions: 1. Heat the oil in a large (4-quart) saucepan. Add the onions and cook for 3 minutes, stirring occasionally. Stir in carrots, celery, chicken stock, bay leaf and thyme. Bring to a boil, and reduce to a simmer for about 30 minutes. 2. Remove from the heat and discard the bay leaf. Blend the soup with either a handheld immersion blender or in a regular household blender until smooth. Season with salt and white pepper. 3. To serve, whip the cream to stiff peaks and season with nutmeg, salt, white pepper and chopped dill. Ladle soup into serving bowls and top with a spoon of whipped cream. Sprinkle with nutmeg croutons and top with a dill sprig. Serve immediately. |
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