Foor and Drink: Weekend Cook
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.3: GINGERED CARROT SOUP Serves four to six. Total cooking time 45 minutes: TRYING TO conceive the most delicious carrot soup in the world, I remembered eating it at Kilgraney, a hotel just outside Dublin run by the flamboyant Bryan Leech and Martin Marley, who take it in turns to wear the apron. It's the orange juice that does it. Try to use fat organic carrots with lots of flavour, and a good chicken stock.
40g/1 1/2oz unsalted
butter
1 large onion, peeled,
halved and sliced
2tbs fresh ginger, peeled
and finely chopped
700g/1lb 8oz carrots,
peeled and chopped
1.2 litres/2pt chicken
stock
150ml/5fl oz freshly
squeezed orange juice
sea salt, white pepper
creme fraiche
snipped chives
Melt the butter in a large saucepan. Add the onion and ginger and saute until the onion is soft but not brown. Add the carrots and saute for a further minute or two, then stir in the stock and bring to the boil. Cover the pot, turn the heat down and simmer for 30 minutes, or until the carrots are very tender. Allow the soup to cool a little and then liquidise it in batches. Return it to a clean pan. Add the orange juice and season to taste.
Reheat the soup over a low heat. Adjust the seasoning and ladle into warm soup bowls. Spoon a little creme fraiche into each bowl and scatter over a few chives.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments