Agriculture Reference
In-Depth Information
¼ cup (85 g) honey
2 cups (300 g) ice
In a large pitcher, stir together the coffee, milk, and honey until thoroughly combined
and honey is dissolved. Chill.
Just before serving, blend this mixture with ice in blender until frothy and smooth.
Makes 2 servings
VEGETABLES
Pumpkin Soup
1 cup (130 g) yellow onion, chopped
2 medium cloves garlic, minced or pressed
1 teaspoon (1.7 g) pumpkin pie spice
3¾ cups (880 ml) chicken broth
1 can (15 ounce, or 425 g) can pumpkin puree
1 tablespoon (20 g) honey
1 cup (235 ml) milk
4 teaspoons (11 g) cornstarch
1 tablespoon (14 ml) fresh squeezed lemon juice
Dash sea salt
2 tablespoons (15 g) sour cream or plain yogurt
In a 5-quart (4.7 l) saucepan, stir onion, garlic, spices, and ¼ cup broth over high heat
until pan is dry, about 2 to 3 minutes. In a food processor, puree onion mixture until
smooth, adding a little more broth if needed. Return puree to pan; add remaining broth,
pumpkin, and honey. Mix milk with cornstarch until smooth; stir into soup. Bring to a
boil over high heat, stirring constantly. Add lemon juice, then remove from heat.
To serve, ladle soup into bowls. Stir sour cream to soften, then drizzle a small dollop
into center of each bowl. Makes 6 servings.
Garden Leftovers
6 zucchini (or other summer squash)
2 tablespoons (28 g) butter
¼ cup (85 g) honey
2 cups (450 g) tomatoes
1 cup (115 g) bread crumbs
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