……………………………………………………. Baking our mark

Cool Avocado Soup July 31, 2012

I rarely pull recipes off restaurant websites – I always feel like they’re going to leave off a key ingredient in order to inspire me to come back to their spot instead of making a dish myself. But, when I got this recommendation, it sounded too good to pass up.

Before I made this, I’d never eaten a cold soup. Now, I basically want to live off cold soup all summer long. This was incredibly refreshing, all while being incredibly creamy and decadent.

Plus, we finally got to use the antique cold soup china tureen that’s been in the basement for a year. Classy business, this soup.

Plus it’s green. Which is awesome.

Cool Avocado Soup from Panera

2 ripe avocados, peeled and pitted
1/2 English cucumber, partially peeled, then chopped (I used a little cucumber from my garden!)
4 scallions, green parts only
2 cups vegetable broth
Juice of one lime
1/3 cup packed cilantro (leaves and stems)
1/2 – 1 jalapeño pepper, depending on your taste preference, seeded and coarsely chopped
1 – 2 garlic cloves, coarsely chopped
1/4+ tsp. cumin
1/4+ tsp. paprika
1/2 tsp. salt

Throw everything in the blender and puree for 2-3 minutes. Let it sit for a few hours, then blend again for a few minutes before serving. Garnish with additional cilantro as desired.


Spicy Ginger Carrot Soup September 1, 2011

Filed under: Appetizer,Dinner,Lunch,Side dish,Soup,Vegetarian — Michelle Jackson @ 10:41 pm
Tags: , , , , , ,

A spicy-sweet and light end-of-summery dish that’s easy to make with the help of an oven and a blender (or food processor).

1 lb carrots (I used peeled baby carrots)

1 1 1/2 inch piece of peeled fresh ginger

1 small sweet potato, cut into smallish pieces

3 cloves garlic

1 medium onion

2-3 cups vegetable broth (or water)

Salt, pepper, paprika, and Sriracha to taste

Preheat oven to 400 degrees and roast the carrots,  garlic, and chopped sweet potato for about 45 minutes, rotating so they don’t burn on one side. I wrapped the unpeeled garlic gloves in aluminum foil to roast them separately. Saute the ginger and onion in a small skillet until the onions are translucent and the ginger is fragrant (don’t let anything blacken.) When cool enough to handle, transfer the sautéed ingredients and roasted ingredients to blender (or food processor) in batches and puree with vegetable broth (or about 2-3 cups of water) to desired thickness. Season to taste with black pepper, salt, paprika, and hot sauce. Best eaten cold with a toasted baguette.