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Article: Soup & salad. (recipes)
- Article from:
- Sunset
- Article date:
- January 1, 1989
CopyrightCOPYRIGHT 1989 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Here are three satisfying partnerships. Two soups are quick, one bubbles slowly
Simmering soups rarely require much attention. And when paired with a salad, they make a satisfying, quick-to-assemble meal. Here, we offer three choices. The first two are vegetable based and cook in less than 30 minutes. The third requires long, slow simmering to tenderize the meat and blend the flavors.
Curried Carrot and Onion Soup
Serve with a salad of butter lettuce, Roma-type tomatoes, and green onions.
2 tablespoons olive oil
1-1/2 pounds carrots, thinly sliced
2 medium-size onions, chopped