CARROT & FENNEL SOUP WITH CARAWAY CRÈME FRAÎCHE
(Yield: 6 servings)
- 2 OZ BUTTER
- 2 tbs CARAWAY SEEDS, CRUSHED TO A FINE POWDER
- 4 OZ CHOPPED CELERY
- 4 OZ YELLOW ONION, DICED IN CUBES
- 2 EA FENNEL BULBS, PEELED AND DICED IN CUBES
- 1 LB SWEET CARROTS, PEELED AND DICED
- 16 OZ CHICKEN STOCK
- 2 sprigs FRESH THYME
- 1 sprig ROSEMARY
- 2 OZ CREAM
- SALT AND PEPPER
- 4 OZ CRÈME FRAÎCHE OR SOUR CREAM
- Melt butter in a large sauce pot over medium heat.
- Add celery, onions, fennel, and carrots, and 1 tbs. of caraway powder.
- Sautee until onions are translucent.
- Reduce heat to low and add chicken stock, thyme and rosemary.
- Simmer until liquid is reduced by half.
- Puree soup in a blender.
- Add cream, salt and pepper to taste and puree again to combine.
- Divide soup into bowls and garnish with caraway crème fraîche.
Caraway crème fraîche: combine remaining caraway powder with crème fraîche or sour cream.
CANOE BAY BAKED OATMEAL
(Yields 10 servings)
- 10 CUPS OATS (Regular, not quick)
- 5 CUPS RAISINS
- 5 CUPS DRY MILK
- 5 CUPS BROWN SUGAR
- 5 TSP GROUND CINNAMON
- 2 TSP SALT
Combine above ingredients in a large bowl. You may make this mixture ahead and keep in a storage container.
In an oven proof bowl, add 1 tsp of butter, 1 ½ cups oatmeal mixture, 1 ½ cups boiling water. Stir Mixture and place into a 350 degree oven for 25-35 minutes or until golden brown on top. The oatmeal is now ready to eat.
