Rx: Carrot-Ginger Soup

DEAR SOS: Cedars-Sinai Hospital Cafeteria makes a carrot-ginger soup that is out of this world. Can you get the chef to part with his recipe?

JULIE BANZALI

Valley Glen

DEAR JULIE: Chef Alfredo Enriquez of Sodexho Marriott Services at the hospital sent this recipe using pickled ginger and orange juice, among other flavorings. No wonder it’s good.

Cedars-Sinai Medical Center Carrot-Ginger Soup

Active Work Time: 25 minutes * Total Preparation Time: 1 hour 10 minutes

6 1/2 tablespoons butter

2 pounds carrots, diced

1/3 cup diced celery

1/3 cup diced onion

12 cups chicken stock

2 1/2 cups whipping cream

1/2 cup orange juice

2 tablespoons chopped pickled ginger

1 tablespoon flour

1 tablespoon light brown sugar

Salt

White pepper

* Melt 5 1/2 tablespoons of butter in a medium soup pot. Add the carrots, celery and onion and saute over medium heat until they are transparent, 10 minutes.

* Add the stock and bring to a boil. Simmer until the carrots are tender, 20 minutes. Strain the vegetables and transfer them to a food processor. Puree and return to the saucepan.

* Add the cream, orange juice and ginger. Simmer 10 minutes.

* Melt the remaining tablespoon of butter in a small saucepan. Add the flour and cook, stirring, until smooth. Add this to the soup mixture and cook, continuing to stir, until the liquid thickens slightly, about 3 to 4 minutes.

* Reduce the heat and add the sugar and salt and pepper to taste.

12 servings. Each serving: 349 calories; 1,716 mg sodium; 87 mg cholesterol; 27 grams fat; 14 grams carbohydrates; 13 grams protein; 2.44 grams fiber.

Strata of Dreams

DEAR SOS: Years ago, Bullock’s department store in Pasadena served a cheese souffle with a light sauce over it. Is there any way I can obtain this recipe?

ELLIE GRASSE

Palm Desert

Strata of Dreams

DEAR ELLIE: The Bullock’s stores may be closed, but we still have their recipe for Cheese Strata, the recipe you are looking for.

Bullock’s Cheese Strata

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 15 minutes plus 8 hours standing

STRATA

4 eggs, beaten

2 cups milk

3/4 teaspoon brown sugar

3/4 teaspoon Worcestershire sauce

3/4 teaspoon seasoned salt

3/4 teaspoon dry mustard

White pepper

5 slices stale white bread, crusts removed

2 1/2 cups shredded Cheddar cheese

Cheese Sauce

* Combine the beaten eggs, milk, brown sugar, Worcestershire, seasoned salt, dry mustard and white pepper in an 8-inch square oven-proof casserole. Stir in the bread and cheese, cover and refrigerate overnight.

* When you’re ready to bake the strata, preheat the oven to 325 degrees. Place a 13x9-inch pan on the middle rack of the oven, place the casserole with the bread in the larger pan and then add water to come halfway up the sides of the casserole. Bake the casserole until the center is set, about 45 minutes. Serve with Cheese Sauce.

CHEESE SAUCE

2 tablespoons butter

2 tablespoons flour

1 cup milk

Salt

White pepper

1 cup shredded Cheddar cheese

* Melt the butter in a saucepan and stir in the flour. Cook, stirring, until a smooth paste is formed. Do not let the flour brown. Add the milk all at once, stirring constantly. Season to taste with salt and white pepper. Add the cheese and cook, stirring, until the cheese melts and the sauce is smooth.

6 servings. Each serving: 521 calories; 785 mg sodium; 267 mg cholesterol; 37 grams fat; 18 grams carbohydrates; 29 grams protein; 0.62 gram fiber.