Enter your favourite recipes in Soup-a-Bowl competition
Got a soup recipe your friends and family rave about?The Eliza Dolittle Society is to hold its annual Soup-a-Bowl competition this month.Residents are invited to e-mail in their favourite recipes by February 15.The three winning recipes will be prepared by some of the Island's top chefs at the Fairmont Hamilton Princess on February 28.The recipes will then be judged by the participating chefs.Each person can only submit one entry. Each recipe must be an original and must be a soup as opposed to a stew or broth. The soup may be served hot or cold. All entrants must agree to have their recipes published in Ted's Soup Cookbook. The first prize winner will win a hand-painted soup tureen, platter, ladle and eight matching bowls designed by artist Barbara Finsness. The second and third prize winners will each receive eight soup bowls.For more information e-mail jlamneck@yahoo.com or telephone 331-1226.Competition and award ceremony tickets, $75, may be purchased at The Island Shop Imports Ltd or www.elizadolittle.com.Proceeds are in support of the Daily Bread Islandwide feeding programme.
6 Tablespoons Butter
1 Tablespoon Minced Onion
1/2 Cup Flour
3 Cups Chicken Broth
2 Cups Cooked Wild Rice
1/2 teaspoon Salt
1 Cup Half and Half
1/3 Cup Minced Ham
1/4 Cup Sliced Almonds
1/2 Cup Shredded Carrots
Melt the butter in a saucepan, saute the minced onion until tender. Blend in the flour and gradually stir in the broth. Cook, stirring constantly until the mixture comes to a boil. Boil and stir for one minute. Stir in cooked wild rice, salt, ham, and carrots. Simmer for five minutes. Blend in half and half, and heat to a serving temperature. Add almonds on top of individual bowls or mix the almonds into the soup before serving.
Serves 4 bowls
