We donated a dinner for 8 to a silent auction for a local charity, the Chase Family Foundation, and a year later were thrilled to get it scheduled. Due to medical concerns and scheduling conflicts it was impossible to do it earlier. They were a really wonderful and super fun group to have for dinner, and we all enjoyed tasting the wonderful Jamieson Ranch wines that were perfectly paired and presented by a friend and local wine expert. We ended up seating 12 people, after cocktails and appetizers on the back deck, and served our first course of Roasted Spiced Carrot Tomato Soup.
– The table at the end of the evening
ROASTED SPICED CARROT TOMATO SOUP
1 pound carrots, peeled and cut into 3-inch pieces
2 tomatoes, halved lengthwise
1 tablespoon oil
1/2 teaspoon five-spice powder
2 cups chicken stock, divided
1/2 cup water
1/2 teaspoon salt
2 tablespoons sour cream
parsley for garnish
Heat oven to 425F.
Arrange carrots and tomatoes on a rimmed baking sheet. Drizzle with oil, tossing to coat. Bake for 15 minutes. Stir and sprinkle with five-spice powder. Bake for 5 minutes longer or until tender.
Remove and discard tomato peels. In a blender, combine carrots, peeled tomatoes, and 1 1/2 cups stock. Process until smooth.
Transfer puree to a medium saucepan. Add water, remaining 1/2 cup stock and salt. Cook over medium heat for 5 minutes or until thoroughly heated.
In a small bowl thin sour cream with enough cream to make it pourable. Transfer to a small squeeze bottle. Spoon soup into bowls, drizzle each serving with sour cream and garnish with parsley.
Recipe adapted from Sandra Lee