Wednesday, January 14, 2015

Carrots & Crisps

The kids in the Cooking Light Kitchen gave this recipe a good review.  We adults enjoyed it too.

My soup is made with local Farmers Market Carrots of many colors-thus the beet-like color.  We ate ours with several of the Parmesan Crisps and Fresh Fruit Salad with mango, pears and oranges.  First the crisp recipe:

Parmesan Crisps
(9 Crisps)

Parmesan Cheese, shredded
Make mounds of cheese in 2 inch circles on a baking sheet lined with parchment paper.  Bake at 350 F. for 8 minutes.  Remove from parchment paper with a metal spatula and cool on wire rack.

Carrot Soup
(Serves 2)

2 cups Chicken Stock
6 Carrots, peeled and chopped
1 Garlic Clove, minced
Bring to a boil over medium heat.  Partially cover and simmer for 40 minutes.  Remove from heat for 10 minutes.  Season with Mrs. Dash.

Place 1/2 of mixture at a time in blender.  Remove center piece of blender lid, then place a towel over the lid.  Blend on high for 30 seconds.  Serve with Parmesan Crisps.

Enjoy the rest of the week!        

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