Hearty Fall Soups

myFOXdetroit.com - HEARTY FALL SOUP CLASS

The leaves have turned brilliant shades of yellow, orange, rust and red. The weather has turned crisp, and your thoughts are turning to meals of hot, hearty soup with warm crusty bread and salad. Discover three new soups including: Carrot Ginger, Vegetable Lentil and a Vietnamese beef noodle with fresh herbs and finish with a hot apple crisp topped with a warm caramel sauce..

EVENT INFO

WED 10/12 6:30-8:30pm $30

Chef Pam Gustairs graduated with honors from the Culinary Arts Program at Schoolcraft College in Livonia. She has spent six years working as a chef and instructor for Holiday Market and Catering in Royal Oak and now owns "Cooking Up Good Taste", a European-style cooking school in her home in Fraser.

CARROT-GINGER SOUP RECIPE
Serves 8

4 pounds carrots, washed, peeled and large diced
2 onions, medium diced
2-3 cloves garlic, minced
2 quarts vegetable or chicken stock
1 bay leaf
3 sprigs of fresh thyme
3 parsley stems
3 tablespoons fresh ginger, minced fine
¾ cup fresh orange juice
1 quart Greek or Arabic yogurt (thicker than most yogurt)
Salt & pepper to taste
Pinch of cayenne
Splash of fresh lemon juice

Directions:
1. Sweat onions until tender. Add garlic and sweat 1 minute.
2. Add carrots and sauté for 5 minutes.
3. Add stock just to cover carrots. Place the herbs in a cheesecloth bag and tie with a string. Place into the liquid. Bring to a boil. Reduce to a simmer and cook until carrots are tender.
4. Remove bag of herbs. Puree the carrots with a stick blender until smooth.
5. Add ginger, yogurt, splash of lemon, cayenne and season to taste.
6. Serve immediately or place in refrigerator to cool.
Chef Pam Gustairs stops by to share her recipe for hearty fall soups.

Chef Pam Gustairs graduated with honors from the Culinary Arts Program at Schoolcraft College in Livonia.  She has spent six years working as a chef and instructor for Holiday Market and Catering in Royal Oak and now owns "Cooking Up Good Taste", a European-style cooking school in her home in Fraser.

Carrot-Ginger Soup
Serves 8

-4 pounds carrots, washed, peeled and large diced
-2 onions, medium diced
-2-3 cloves garlic, minced
-2 quarts vegetable or chicken stock
-1 bay leaf
-3 sprigs of fresh thyme
-3 parsley stems
-3 tablespoons fresh ginger, minced fine
-¾ cup fresh orange juice
-1 quart Greek or Arabic yogurt (thicker than most yogurt)
-Salt & pepper to taste
-Pinch of cayenne
-Splash of fresh lemon juice

Directions:
1. Sweat onions until tender. Add garlic and sweat 1 minute.
2. Add carrots and sauté for 5 minutes.
3. Add stock just to cover carrots. Place the herbs in a cheesecloth bag and tie with a string. Place into the liquid. Bring to a boil. Reduce to a simmer and cook until carrots are tender.
4. Remove bag of herbs. Puree the carrots with a stick blender until smooth.
5. Add ginger, yogurt, splash of lemon, cayenne and season to taste.
6. Serve immediately or place in refrigerator to cool.