Tuesday, January 27, 2009


Tonight we had a wonderful meal. I made my famous coriander and carrot soup. Three stalks celery and two pounds of carrots chopped and sauteed in butter, some ground coriander and cumin, and about 4 cups vegetable stock. Simmer for 30 minutes then run through a blender (I miss my hand-held blender).

I intended to serve the soup with a salad and some bread. But after I got the soup started my wife said "we really need an amuse-bouche to go with this." Now I've never made one before and had to think for a bit about what I could make that would go with the rest of the meal. Here's what I finally did.