Included among the delightful essays in Female Nomad and Friends are fabulous international recipes such as vegetarian dolmades (stuffed grape leaves), chiles en nogada (stuffed poblano chiles topped with a white cream sauce with walnuts and a sprinkle of pomegranate seeds), and ho mok (an extraordinary fish-coconut custard from Thailand). Happy reading—and bon appétit, selamat makan, buen provecho!
A few notes from Rita about this recipe: “I’m always sorry I didn’t make more. There’s never enough left over. Next time I’m going to double the recipe. I pass the herbs and sour cream at the table in separate little dishes.
Some powdered chicken stock is quite salty. Check ahead of time. The caldo de pollo I use in Mexico often substitutes for salt. I use less than 2 tablespoons powder and add no additional salt. At one of the tastings, Jean (our illustrator) made a batch of applesauce and set it out with the herbs and sour cream. People put big dollops of the applesauce in the soup. The curry and the applesauce provide a very different but wonderful taste.”
CURRIED CARROT SOUP
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Download this recipe and an excerpt from Female Nomad and Friends.
Adapted from a recipe sent by Adrienne Jury
Serves six to eight
1 tablespoon butter
2 medium onions, sliced
10 carrots, cut into ½ inch slices (about 6 cups sliced carrots)
1 to 2 tablespoons curry powder, to taste
2 tablespoons powdered chicken stock
3 cups water
Salt and pepper to taste
2 tablespoons applesauce (optional)
2 tablespoons fresh dill, snipped
2 tablespoons fresh mint, chopped
1/2 cup low-fat sour cream
Sauté onion in butter for five minutes.
Add carrot slices, curry powder, chicken stock, and water.
Simmer until carrots are soft.
Add more water if necessary in ½ cup increments. (Generally, you will need 3 cups more)
Add salt and pepper and adjust for taste.
Serve with fresh dill, mint, and sour cream.
For more delicious recipes and to visit the author, visit www.ritagoldengelman.com
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