Yes! 37 (54%)
No! 6 (8%)
Meh… 12 (17%)
Who’s cookbook? 13 (19%)
I have a feeling people were secretly curious about this Desperate Housewives actress’ cookbook so I said yes to the opportunity and began putting it through my test kitchen by making her Carrot Ginger Soup:
You begin by heating up a large soup pot over medium heat. Add 3 tbsp of butter and cook one chopped yellow onion with six cloves of garlic, minced with a pinch of salt. Stir occasionally until translucent.
Eva really cares about using organic foods and I did happen to have a two pound bag of organic carrots that I put through my food processor instead of chopping. Much faster! I also added a few sprigs of thyme, a dried bay leaf, five cups of broth, ground in some black pepper and added two tablespoons of peeled chopped fresh ginger. I increased the temperature to high heat, brought to a boil for five minutes and then turned the heat down to a simmer for 20 minutes.
I removed the sprigs of thyme and the bay leaf. Instead of using a food processor (mine was going through the dishwasher) I tried using my food mill but it just turned into carrot water. I put everything into a blender instead, pureed the soup and warmed it back on the stove.
“Be sure to cook the carrots until they are very tender so that they’ll puree to a silky smooth soup.” ~ Eva Longoria
Well I thought I had done that but I guess mine did not cook long enough. It was a tasty soup, the ginger was fabulous with the carrots but the soup was pretty watery and did not get silky smooth. What I love about this kind of soup is that when I have nothing left in my kitchen I can have a filling soup to live on for days which is exactly what I did with this soup.
Not a bad beginning for my test kitchen but I do hope next time the recipe is even better. I give Eva’s Carrot Ginger Soup four out of five wooden spoons.