The Emeryville Connection: A news magazine published by the Emeryville Chamber of Commerce
LIFESTYLE
In the Kitchen with Terry Paulding
When corporate team-building
groups come to cook dinner in my
kitchen in the winter, I often off er
some hors d’oeuvres before they start
making the meal—something to stave
off the winter chill, and hunger pangs
as well, since they have to cook their
own dinner. My groups are often
mixed in their food tastes and dietary
restrictions, so I have developed several
extremely easy, fast and fl avorful
soups to serve in demitasse portions,
that are vegan and totally allergen
free. Th ese soups are equally good in
larger portions, and particularly nice
on a rainy, chilly day. Many of the
participants in our activities comment
that they can tell the rest of the food
will be great, because the soup is so
good—I even had one person tell me
point-blank that she hated carrots,
then tasted my carrot soup and came
back for seconds! Th is humble, inexpensive
root is particularly good in a
smooth soup, and rather easy to dress
up with a variety of nice garnishes,
depending on your taste and whim, or
what’s in the refrigerator besides carrots
that you want to use up.
If you don’t want to make the one
below, you can top it with some commercially
made pesto if you prefer
– it’s a surprisingly good combination.
Pair the soup with any salad or sandwich
for a great lunch, or use it as a
first course at dinner.
3980 Harlan Street · Emeryville, CA 94608 · Phone: 510-652-5223 · Fax: 510-652-4223 · info@emeryvillechamber.com
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