> Bless Their Hearts Mom: Recipe Weekend: Tips and a Recipe from Kathleen Flinn
Saturday, October 1, 2011

Recipe Weekend: Tips and a Recipe from Kathleen Flinn

Fall 2011 button

 The Kitchen Counter Cooking School coverWell it's FALL YA'LL !

And that means lots of soups and stews!

We'll be reviewing The Kitchen Counter Cooking School later this weekend (it's being released October 3rd), but I wanted to share some great tips and a great FALL soup recipe from Kathleen Flinn, author of the book!

Here are a couple of great videos with excellent instruction on some basic chef skills, that will REALLY help you in the kitchen!

Knife skills will help with chopping everything for the recipe to follow!


a great vinaigrette to go with salad you might serve with the soup!

Velvety Chilled Rosemary Carrot Soup

This savory and sweet soup can be served at any temperature, but it’s excellent chilled.
Immersion, or “stick,” blenders are great for soup because you can plunge them directly
into the pot. Hot soup can create a vacuum in conventional blenders, so if you use one, let
the soup chill slightly first, and then take the cap off and cover with a towel. Running
soups through a food mill is a low-tech option. If you have none of the above, simply mash
the softened vegetables with a fork or potato masher; it will lend a rustic feel to the
finished product. Add the rosemary, branch and all, but be sure to remove it before

2 tablespoons olive oil
1 medium onion, chopped (about 1½ cups)
2 leeks (white and light green parts), chopped
1 pound carrots, diced
Several fresh rosemary sprigs
1 bay leaf
2 quarts chicken or vegetable stock
Coarse salt and freshly ground black pepper
Pinch of cayenne (optional)
⅓ cup quality plain yogurt (optional)
Croutons (optional)

1. Heat the olive oil in a 4-quart or larger saucepan. Add the onion and leeks and sauté until softened. 
2. Add the carrots, rosemary sprigs, bay leaf, stock, a couple of pinches of coarse salt, a few grinds of coarse pepper, and a pinch of cayenne if using. 
3. Bring to a boil, then cover and reduce the heat to simmer until the carrots soften, about 1 hour,.
4. Remove from the heat. Discard the rosemary and the bay leaf. Puree until smooth. Add in additional water if necessary. Return to the pot. 
5. Check the seasonings, adding salt, black pepper, and cayenne to taste.
6. Serve warm or cooled. Garnish with a scoop of yogurt or croutons if desired.

Thanks to PenguinGroup USA for the recipe and video links!

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