Tuesday, March 30, 2010

Bon Appetit magazine

Most of the time when I get the bon appetit magazine, it is fun to look through and that is about it. Filled with recipes involving black truffles and swordfish and articles detailing the photographer's trip to the Tuscan countryside, little is listed about what can be done with normal items. This recipe, we came across, in this month's issue is labeled as Moroccan Carrot Soup.

This soup, uses all simple ingredients, like chicken stock, carrots, fresh nutmeg, and a few others, but nothing expensive or even remotely costly. This recipe was quite easy as you place all ingredients in a pot, cook until tender and then place in a blender. The picture shows a before and here is what it looked like after it was blended and heated back up.
The soup overall was delicious as this recipe was right on track. So, I will look harder in the magazine and it is nice that they are throwing in recipes that do not involve $100 worth of ingredients as I think I spent $10 for
all of this.

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