This recipe is great on its own but can also be a great companion to other light meals such as soup, etc. I just made this with my Cream of Carrot and Tomato Soup and it was perfect. I could eat soup for dinner every night, but Eric likes to have something a little more so this was just right.
Chicken and Three-Cheese French Bread Pizza
It's quick and easy - and yummy! I rarely add the red pepper or green onions, but it is good either way. The recipe says "sliced french bread" - I'm not sure if that is clear...buy a big loaf of french bread (I get the Italian loaf in the bakery at Winco) and cut it in half lengthwise so you have two large slices of bread. When you are done baking, you can slice it into serving sizes.
Wednesday, November 9, 2011
Cream of Carrot and Tomato Soup
Oh my yumminess. This recipe is so delicious...you must try it.
Cream of Carrot and Tomato Soup
A couple items to note:
*In the beginning, when you boil the carrots, use more water...put the carrots in the pot and add enough water to cover them completely. If you only use 1/2 cup, you'll run out of water and burn the carrots! When the carrots are finished, reserve 1/2 cup of the liquid to add to the soup later.
*Play with the red pepper content - it gives it a kick, so if you don't like your food too spicy, don't add the full amount.
*This may not be news to you, but half and half is half whipping cream and half milk. I think on some level, I knew this...but I've sort of always used half and half / whipping cream interchangeably. I am sure that for this recipe, you could also use just milk...it just may not be quite as thick/creamy as you'd like.
*I cut this recipe in half for my family and it was just the right amount to have some leftovers for lunch the next day. Ian and I shared some for lunch today. ;-)
*Goes great with a large loaf of french bread - also goes great with Chicken and Three Cheese French Bread Pizza which I will be posting next...
YUM!
Cream of Carrot and Tomato Soup
A couple items to note:
*In the beginning, when you boil the carrots, use more water...put the carrots in the pot and add enough water to cover them completely. If you only use 1/2 cup, you'll run out of water and burn the carrots! When the carrots are finished, reserve 1/2 cup of the liquid to add to the soup later.
*Play with the red pepper content - it gives it a kick, so if you don't like your food too spicy, don't add the full amount.
*This may not be news to you, but half and half is half whipping cream and half milk. I think on some level, I knew this...but I've sort of always used half and half / whipping cream interchangeably. I am sure that for this recipe, you could also use just milk...it just may not be quite as thick/creamy as you'd like.
*I cut this recipe in half for my family and it was just the right amount to have some leftovers for lunch the next day. Ian and I shared some for lunch today. ;-)
*Goes great with a large loaf of french bread - also goes great with Chicken and Three Cheese French Bread Pizza which I will be posting next...
YUM!
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