Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 I forgot about this recipe! I love it, but didn't make it the last couple of years because we were at the inlaws... To be honest, I usually skip the leeks - they go from " frizzled " to burnt in about a nanosecond, and the soup is delicious without them on top! Yum, yum,yum - I'm so looking forward to having it again this year... CRANBERRY SOUP (Natural Health, Nov 1998) Serves 6 Set off by a tangle of crisp, frizzled leeks, the bright flavors and rosy color of this soup make it a perfect start for Thanksgiving dinner or any festive meal. Like many soups, it tastes even better the day after it's made, so you can prepare it ahead of time. Buy some extra cranberries for the freezer so you can make this recipe in the summer, too; this full-bodied soup is also satisfying served cold. 1 tablespoon Spectrum Spread 1 medium onion, chopped 1 large celery stalk, chopped 1 medium carrot, chopped 2 cups cranberries, fresh or frozen 2 cups vegetable broth 1 teaspoon whole black peppercorns 1/2 teaspoon ground cardamom 1 bay leaf Pinch of cayenne pepper 3 cups apple cider 1 cup frizzled leeks (recipe follows) 1. Using paper towel, spread Spectrum Spread over bottom of deep 3-quart saucepan. Add onion, celery, and carrot. With wooden spoon, mix vegetables to coat them with spread. 2. Place pot over low heat and cook, stirring until spread has been absorbed into vegetables and they look moist, 2 to 3 minutes. Increase heat to medium-high and saute until vegetables are translucent, 5 minutes. Cover pot tightly, reduce heat, and cook gently for 10 minutes, until vegetables release their juices. 3. Add cranberries, broth, peppercorns, cardamom, bay leaf, and cayenne. Cover and simmer until vegetables are very soft, about 30 minutes. 4. Pour soup through sieve placed over medium bowl. Discard bay leaf. Press on cooked vegetables and berries, working them with wooden spoon to push as much of their pulp through strainer as possible. You may need to do this in batches, discarding fibrous pulp before adding next batch. Be sure to scrape fine pulp clinging to outside of strainer into bowl. (Soup can be placed in airtight container and refrigerated for up to two days or frozen for up to one month.) 5. When ready to serve, pour soup into large saucepan. Add cider and heat through. Pour soup into individual bowls, garnish with frizzled leeks, and serve immediately. PER SERVING: 187 calories, 1g protein, 7g fat, 32g carbohydrates, 3g fiber, 44mg sodium, 61% vitamin A, 26% vitamin C, 6% calcium FRIZZLED LEEKS Makes 1 cup Chefs love using crunchy tangles of frizzled leeks as a garnish. You see them on everything from fish to mashed potatoes. They are easy to make, but take care not to let them brown or they will taste acrid. The secret is lifting them from the pan while they still look pale. As they cool, they curl and crisp up. 1/4 cup canola oil 2 medium leeks, white part only, thinly sliced Heat oil in heavy medium-size skillet over medium-high heat. Separating leeks into rings with your fingers, toss them into hot oil. Fry, stirring constantly with fork, just until they turn beige, 1 to 2 minutes. Immediately scoop them out with slotted spoon and drain on paper towels. Use immediately, or let sit up to 6 hours, loosely covered by paper towel. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 What is Spectrum Spread? -Craige On 11/3/05, Amy <sandpiperhiker wrote: > > > CRANBERRY SOUP (Natural Health, Nov 1998) ... 1 tablespoon Spectrum Spread > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 Sorry! It's a veg margarine - just use margarine or butter, whatever you have. Even a mild olive oil will work... , Craige Moore <craige.moore@g...> wrote: > > What is Spectrum Spread? > -Craige > > On 11/3/05, Amy <sandpiperhiker> wrote: > > > > > > CRANBERRY SOUP (Natural Health, Nov 1998) > > ... > > 1 tablespoon Spectrum Spread > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 I won't even tell you what the name made me think of. It's that gross. Definitely not something anyone would want to eat. ;-) On 11/3/05, Amy <sandpiperhiker wrote: > Sorry! It's a veg margarine - just use margarine or butter, whatever > you have. Even a mild olive oil will work... > > , Craige Moore > <craige.moore@g...> wrote: > > > > What is Spectrum Spread? > > -Craige > > > > On 11/3/05, Amy <sandpiperhiker> wrote: > > > > > > > > > CRANBERRY SOUP (Natural Health, Nov 1998) > > > > ... > > > > 1 tablespoon Spectrum Spread > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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