Champagne Carrot Cappuccino Food

CHAMPAGNE CARROT CAPPUCCINO

Steps:

• Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onion and coriander seeds and cook for about 7 minutes.
• Tip in the carrots, bay leaves, celery and potato and soften for a further 1 minute.
• Pour in the vegetable stock and half the wine, and bring to the boil. Simmer for about 15 minutes, or until the vegetables are tender.
• Puree the soup in a food processor or liquidiser until smooth, and pass through a fine sieve. Check the seasoning and adjust as necessary.
• When ready to serve, reheat gently. Pour a couple of tablespoons of Champagne into each bowl when serving. The soup will fizz gently. Serve at once, accompanied with bruschetta.

GINGER, CARROT, AND ORANGE CAPPUCCINO CUP SOUP

Steps:

• Heat a large saucepan or dutch oven, coated with cooking oil spray, over medium heat.
• Add onion and celery; cook 5 minutes, stirring occasionally.
• Add carrots; continue to cook another 5 minutes.
• Add broth and ginger; bring to a boil.
• Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes.
• Transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth.
• Reheat if necessary; ladle into bowls.
• Drizzle oil over soup.
• Alternative method of cooking if you have a Vita Mix blender: I like to skip having to cut the carrots. I heat the onions and celery. Meanwhile, I put the other ingredients into the Vita Mix blender - carrots, broth, ginger, o.j., and salt (which I omit). When the onions and celery are cooked, I add them to the Vita Mix blender and puree the mixture on High for about a minute or so. Then, I return the mixture to the saucepan and heat it through. I ladle it into bowls and add the oil to the soup. Very easy and definitely tasty!

CARROT CAKE CAPPUCCINO

Steps:

• In a medium-size pot over medium-high heat, reduce the carrot juice by half. This should take about 15 minutes.
• Whisk in all remaining ingredients except the milk.
• In a separate pot, warm milk and whisk into a foam.
• Serve seasoned carrot juice in a cappuccino cup and top with milk foam.
• Sprinkle with cinnamon.

CARROTS IN CHAMPAGNE AND DILL

Steps:

• Melt the butter in a heavy saucepan.
• Sauté the carrots for a few minutes over medium heat until they begin to brown.
• Add the beef broth and champagne and cover.
• Cook until barely tender but still a bit firm.
• Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill and serve.

CHAMPAGNE CARROTS WITH DILL

Steps:

• Melt the butter in a heavy saucepan. Saute the carrots for a few minutes over medium heat until they begin to brown. Add the beef stock and champagne and cover.
• Cook until barely tender but still a bit firm. Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill weed and serve.

CHAMPAGNE HONEY CARROTS

Steps:

• Heat oil and butter in skillet over medium-high heat.
• Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
• Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
• Remove from heat, discard thyme.
• Stir in salt and pepper.
• Transfer to serving bowl and serve warm.
• This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.