Read about our cooking group’s March event: Traditional and not-so-traditional Irish fare, in honor of St. Patrick’s day! Click through to our Kiss the Cooks blog!

Read about our cooking group’s February event: All you ever wanted to know about root vegetables, and more!! Click through to our Kiss the Cooks blog!

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1/2 C. Dice onion
4 C. Dice carrots
1T. Butter
1T. Olive oil
4 C. Chicken stock ( or vegetable)
1/2 C. Cream
2 T. Honey
1 T. Ground cumin
2 oz. Goat cheese
1 sachet bag (cheese cloth) of cilantro, cumin seed, bay leaf, and peppercorns

Heat oil and butter and sauté onions until translucent, about 8 minutes.

Add the carrots and dried cumin. Stir to combine.  Add 3 cups stock and sachet bag.  Cook 30-40 minutes.

While soup is cooking, warm 1/4 cup cream and all goat cheese in a separate pot.

When soup is done, puree with stick blender.  Add other 1/4 cup cream, honey, salt and pepper to taste.  Adjust consistency with additional stock.

Use goat cheese cream as garnish when serving. Serves 4.

Read about our cooking group’s January event: Brunch, followed by a lesson in coffee roasting, hosted by Damian and Rick! Click through to our Kiss the Cooks blog!

Read about our cooking group’s December event: Our annual cookie bake at Joyce and Jessica’s home! Click through to our Kiss the Cooks blog!

Read about our cooking group’s November event: Our annual business meeting and dinner at William’s home! Click through to our Kiss the Cooks blog!

Read about our cooking group’s October event: Ropa vieja and other Cuban delights, courtesy of Fernando! Click through to our Kiss the Cooks blog!

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