Only about 20 copies of the FASM cookbook are still available!!

This is a great keepsake and a must to have.

All! FASM members should own one! Do you? It is a bargain at only $7.

Please contact jenny@thepandas.ca if you would like a copy.

The following is one fabulous recipe in the cookbook !

CARROT GINGER SOUP

submitted by Nancy Cuttle

I love creative cooking. My family no longer allows me to bake anything that has to rise because I don’t measure things and we know that things like baking powder and salt should be measured.

Just like in a work of art, I look for a balance of colours, textures and flavours in my dishes. This carrot soup is built on relative portions of ingredients and can be adjusted to suit taste. It’s very good hot and incredibly memorable when served chilled. 

Start with 2 cloves of garlic. Combine with an equal amount of fresh ginger root and 3 times the amount of sweet onion.  Throw them in a food processor and chop fine.

In a big soup pot, sauté the mixture in 2 ½ tablespoons of olive oil until soft.

Take about 8 big carrots, peel and process to small chunks.

Add carrots to the pot and sauté until well coated.

Add 6 cups of chicken stock ( I use Knorr powdered chicken stock), Liquid should cover carrot mixture.

Cover and cook on Medium heat until carrots are soft.

Puree in batches until smooth.

Return soup to pot on low heat.

Gradually stir in 1 cup milk ( I use 1%) to give a creamy consistency .  Season with lots of fresh black pepper and salt to taste. Serve with a single snow pea sliced in thirds on the diagonal floating on the surface. That’s the colour balance! Serves 8.