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Juneau visitor shares authentic French recipe for carrot soup

Posted: Wednesday, August 20, 2008

Ask Auntie Emo

Do you like sharing recipes? Do you like trying new recipes? Well, look no further, because Ask Auntie Emo is where we match sought-out and shared recipes, as well as kitchen tips.

RECIPE CHALLENGE:

T.M., of Ketchikan, is looking for a tip on how to keep fresh basil effectively for more than a day. Can you help?

RECIPE SHARED:

V.R., of San Clement, Calif., was visiting friends in Ketchikan and saw our Ask Autie Emo article. V.R. said the following is an authentic recipe from a quaint local French restaurant. V.R. has made it many times and people often request the recipe, simple and delicious. Since this is one of her favorites, she wanted to share it with her new Ketchikan friends and our readers. Thanks, V.R., for your submission.

Carrot soup

2 pounds carrots, peeled and sliced

1 large onion, chopped

1 large baking potato, peeled and sliced

3 tablespoons butter

1 to 2 tablespoons salt

You may use chopped fresh parsley as an optional garnish.

1. Place carrots, potato and onion in a pot and cover with water. Bring to a boil.

2. Add butter and salt. Boil until carrots and potato are well done.

3. In small batches, pour soup into a blender and blend well. Garnish with parsley.

Yields six servings.

“This is my go-to meal at the end of a busy day,” said C.J., of Juneau. Thanks, C.J., for sharing your “go-to” recipe.

Pasta and spinach sauce

1 pound dried pasta — large shells or farfalle

4 strips bacon

2 cloves garlic, chopped

1 bag (9 to 12 ounces) pre-washed fresh spinach

Grated Parmesan cheese, to taste

Salt and pepper, to taste

1. Cook pasta according to package. Drain, and reserve 1/2 cup of pasta water.

2. Cut bacon in small pieces and brown in a sauté pan until crispy. Remove bacon to paper towel lined plate and drain fall but 2 tablespoons of leftover bacon fat from pan. Add chopped garlic to pan, and stir for 30 seconds to prevent burning.

3. Add spinach and sauté until wilted, but not overcooked. Remove from heat and add pasta, reserved pasta water and bacon to pan. Toss pasta, and season with salt and pepper. Garnish with Parmesan cheese.

Serves 2-4.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.



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