Re: [CH] zanahoria ... Pass II
Jesse [CH] Guadiana (CH1200@home.com)
Sat, 13 Oct 2001 22:18:37 -0500
Hi Pod-ners,
Here's the carrot soup recipe embellished by a Spanish speaking CH, moi.
See the *** below.
Been lurking, but I'm back... I *SO* WISHED he'd a' made it to the Space
Podyssey / Open Fields. Too bad about the frost. Oddly enough, my
mini-garden did NOT frost. I'm about 150 mi. north of The Fields, in NW
Indiana. Fatali, Chaco, Aji Dulce, Piri Piri, Quintishio, a tiny
arrivivi gusano, LATE hab's and beeyootiful ripe-red Jalapeños are still
out there.
Off to find mesquite...
Hasta la lista,
Jesse G.
CH#1200
Ted Wagner wrote:
>
> William,
>
> If you read spanish, here's a version I found this morning:
>
> http://www.mexconnect.com/mex_/recipes/lista/ancremzansp.html
>
> If not, here's the translation provided by Google: (I don't speak
> Spanish, so I can't vouch for the accuracy of the translation)
>
> Cream of Carrot
> For 4 people
>
> Ingredients:
>
> 1/2 kilo of washed, bare carrots and cooked
> 1/2 onion cut in gajitos *** LITTLE WEDGES ***
> 1 washed and cut poblano Chile in you shiver *** LITTLE STRIPS ***
> 1 cream cup
> 3 spoonfuls of mantequilla ** BUTTER ***
> 2 teaspoons of chicken broth
> you leave and pepper to the taste
> salty cakes (*** "Saltines" ***) to accompany and watercresses to adorn
>
> Preparation:
>
> In a pot they are put to cook the carrots. Once cooked, the mixer with
> a little water and the broth of chicken are ground in.
>
> In another pot it is put to warm up mantequilla, and one fries Chile
> and the onion. When the onion already is is transparent, the worn out
> carrot adds itself. It is let fry a little and the cream is added. One
> verifies of salt and pepper. (If it does not want it so thick, it adds
> water and déjela *** ALLOW IT *** to boil).
>
> One uses with galletitas golden *** SALTINES FRIED IN mantequilla *** BUTTER remember? ***
> It is adorned with watercress leaves.
>
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