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Our Lady of Weight Loss approved - Christmas Clementine Soup
Oh My Darling, Oh My Darling, Oh My Darling Clementine! Clementines are in season!
Yesterday, when I walked into the supermarket and saw the boxes of clementines piled high, I nearly cried tears of joy. I mean it!!! I heart Clementines!
DIET TIP: Clementines are the perfect gift to bring to someone’s house, thus ensuring that you will have at least one Our Lady of Weight Loss approved item to eat!!! A medium sized clementine weighs in at a mere 35 calories! I wonder how many calories we burn peeling them?
I’ve been eating them with my breakfast, lunch and dinner. AND experimenting with them!!! Here’s my latest creation. Hope you love it!
Clementine Soup
6 clementines
1 pound carrots, trimmed and cut into 1/2-inch pieces
1/4 cup chopped red onion
1 quart organic vegetable broth
2-inch piece of fresh ginger, grated
2 cinnamon sticks
1 cup milk, 2% or whole milk
Salt, to taste
2 tablespoons butter
1/4 cup pine nuts (optional)
3 teaspoons finely chopped flat-leaf parsley
Instructions:
Using a vegetable peeler, remove the zest from 1 clementine in 1-inch wide strips and set aside.
Use a zester to remove the zest from the remaining 5 clementines.
Juice all 6 clementines to produce about 3/4 cup of juice. Refrigerate the juice and fine zest for use later.
Place the carrots and onion in a slow cooker or heavy bottomed pot and add the broth.
In the center of a 10-by-10-inch square of cheesecloth, place the ginger, cinnamon sticks and inch-wide strips of zest.
Tie it tightly and add to the pot. Set the slow cooker to low and cook for 8 to 10 hours. If using a pot, cover and simmer very gently for 3 to 4 hours, or until the carrots are soft and the broth has a rich flavor. Remove the spices.
Using a hand blender, puree the soup until very smooth. Stir in the reserved zest and juice. Stir in the milk and bring the mixture slowly back to temperature. Add salt to taste.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the pine nuts and toast, stirring constantly. Cook until the butter and nuts are browned, about 1 minute.
Serve in soup bowls.
Garnish with toasted pine nuts and a pinch of parsley. (Based on a recipe from myinstride.com)
Spread the word … NOT the icing,
Janice
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