Chilled puree of carrot and melon
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Chilled puree of carrot and melon
  Purees    Vegetables    Carrots  
Last updated 6/12/2012 1:14:41 AM. Recipe ID 43721. Report a problem with this recipe.
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      Title: Chilled puree of carrot and melon
 Categories: Vegetables, Fruits
      Yield: 6 Servings
 
      4 tb Vegetable oil
      1 md Onion; roughly diced
      1 lb Carrots; roughly chopped
      4 c  Chicken stock
           -OR low-sodium chicken broth
      1 c  Diced cantaloupe
      1 ts Salt
      2 tb Ground coriander
    1/2 ts Ground cumin
      2 tb Milk
      3 tb Plain yogurt
 
  HEAT THE OIL IN A STOCK POT over low heat, add the onions and slowly
  cook, stirring, for about 7 minutes. Do not let them color. Add the
  carrots and continue cooking, stirring, until most of their water has
  been released and they fall apart, about 35 minutes. Add the stock,
  cover, bring to a boil, reduce the heat and simmer about 15 minutes.
  Add the cantaloupe, salt, coriander and cumin and cook 2 minutes.
  Strain and reserve the liquid. Transfer the carrots, onions and
  cantaloupe to a blender or food processor and puree until very
  smooth. Return the puree to the pot and add the reserved liquid.
  Chill in refrigerator for 2-to-3 hours. Combine the milk and the
  yogurt in a small bowl until smooth. Reserve until serving. Pour the
  soup into chilled soup bowls just before serving. Decorate the
  surface by spooning 3 simple lines of yogurt mixture across the
  surface of each bowl of soup. Using the handle end of the spoon,
  lightly drag across the 3 stripes at a 90-degree angle to make a
  "feathered" decoration.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  




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Recipe ID 43721 (Apr 03, 2005)

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