At some point I’m pretty sure I’ve posted both of these recipes in the past, but not in quite some time. Anyhow, I had to make these yesterday at work for two separate events and thought I’d re-post them. What’s interesting, I thought, is that while neither of these recipes are remotely related to one another both can be served hot, at room temperature, or chilled.

 

Carrot Soup with Ginger, Curry and Yogurt
Makes about 2 quarts
2 tablespoons vegetable oil
1 small onion, diced
2 teaspoons minced ginger
2 teaspoons minced garlic
1-2 tablespoons curry powder
2 tablespoon honey or sugar
1-1/2 pounds peeled, diced carrots
4 cups chicken stock or water
1 teaspoon salt
1/2 cup plain yogurt

Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic; sauté for 5 minutes, or until the onions are translucent. Add the curry and honey; sauté 2 minutes. Add the carrots, stock (or water) and salt. Bring the soup to a boil, then lower it to a simmer; skim any impurities that may rise to the surface. Cook the soup for approximately 45 minutes, or until the carrots are very soft. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender or food processor and purée until very smooth. Return the soup to the pot and warm it, but do not boil (boiling it may curdle the yogurt).

German-Style Warm Potato Salad
Makes about 10-12 servings
5 pounds potatoes, peeled and sliced
10 Slices bacon, diced
1/2 cup vegetable oil
1 small onion, diced
1/4 cup water
1/3 cup sugar
1/3 cup cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place the peeled and sliced potatoes in a pot with enough water to cover them. Set the pot over high heat and boil the potatoes for about 10 minutes or until cooked but not falling apart. While the potatoes are cooking, combine the diced bacon and vegetable oil in a skillet over medium heat. Cook the bacon until the fat is rendered and it begins to brown, then add the onion and cook another few minutes until the onion is cooked but not browned. Stir in the water and sugar; stir and scrape the sides of the pan to remove any bacon flavor that may have adhered there. Remove the pan from the heat and stir in the vinegar, salt, and pepper. Drain the potatoes and transfer them to a bowl. Gently stir the bacon dressing into the potatoes while both are still warm. Allow the salad to rest for 5 minutes. Transfer the salad to a serving platter and serve warm or at room temperature. 
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