Countdown to Dinner has been on a 3-ingredient roll for the past two weeks. Today's recipe makes it 3 for 3.
All that is added to "Carrot and Ginger Soup" is white wine.
The recipe comes from "500 3-Ingredient Recipes," (Fair Winds Press, $19.95) a cookbook which came into the office last week. We'll probably use it again.
The authors, Robert Hildebrand and Carol Hildebrand, are brother and sister -- maybe the first opposite-sex siblings to write a cookbook.
An executive chef at The Three Stallions Inn in Randolph, Vt., Robert has been featured in Bon Appetit, as well as several newspapers.
Carol is a writer and editor whose work has appeared in Boston Magazine, The Old Farmer's Almanac and others.
Keeping it all in the family, the book is dedicated to his wife, Sarah, her husband, Don Eburne, and their parents, Margery and George Hildebrand.
The soft cover, 2-inch-thick cookbook has recipes for whatever appeals -- appetizers, salads, soups, breads, poultry, beef, veal, pork, lamb, game, fish, eggs, pasta, grains, beans, veggies, potatoes, desserts and drinks.
It also has short sections on cooking techniques, terms and equipment and pantry basics.
The only drawback to this thick tome is its inability to stay open without a heavy weight straddling the pages.
The recipes generally are short and quick. However, Carrot and Ginger Soup may take more than 30 minutes, depending on how long it takes the carrots to cook.
We used baby carrots, cooked in a Dutch oven with the lid on for most of the time, and they were done in 30 minutes.
For being so simple, this soup has flavor and appeal. Excellent as a light first course or as a side dish with a ham or turkey sandwich, its thickness and gingery taste are sure to please.
The authors recommend drizzling creme fraiche (heavy cream thickened and slightly soured with buttermilk) over the soup before serving.
We found it easier (and just as good) to add a dollop of low-fat sour cream, which added color and creaminess to the soup.
This is a snap to make, and you will wow your friends with the fresh taste of the ginger and the earthy sweetness of the carrots.
CARROT AND GINGER SOUP
Put carrots into a 2-quart pot. Cover with water, add ginger and wine. Cover and boil over medium heat until carrots are soft -- about 30 minutes.
Puree contents in a blender. Adjust the seasoning with salt and pepper and add water (or wine) to desired consistency. Put back into pot, heat to simmer and serve. Serves 4 to 6.