The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first sourdough popovers

  • Pin It
CAphyl's picture

My first sourdough popovers

Thanks to everyone on this site for the great baking.  I learn a lot and take away many great ideas.  Tonight, I wanted to make something lighter, so we had a salad with tuna and homemade balsamic dressing and carrot and coriander soup with curry that I had made.  I thought the popovers would be the perfect complement, and they were.  My husband and I really enjoyed them.  I will be making them again!


trailrunner's picture

What a great idea ...can you share the formula that you used ?  Also would love the soup recipe:)  Sounds so good !  c

CAphyl's picture

Thanks so much.  Here is the link to the popover recipe.  So easy!

My husband is English, and we really enjoyed the carrot/coriander soup when we are over.  I looked for recipes I liked when we got back, and made this recipe.  I added more garlic, ginger and curry, so it really had a kick to it. It made so much we froze it, and that's what made the meal so easy last night as the popovers took not time at all.

Carrot Soup with Coriander, Curry, Ginger and Chives    
Yields: approximately 2 quarts

This beautiful, luscious soup satisfies cravings, will keep you full, and packs in vitamins and minerals to every serving. You can also enjoy it cold, which is great for when you have just a few minutes to eat something nutritious.

2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 tablespoon peeled fresh ginger root, chopped
1 teaspoon ground coriander
1 teaspoon sweet curry powder
1½ pounds carrots, peeled and chopped
4 cups vegetable or chicken stock or water
Salt and freshly ground pepper to taste
½ cup chopped chives
½ cup low-fat yogurt (optional)

Heat olive oil in a large saucepan over medium heat. Sauté onion, garlic, ginger, coriander and curry powder until onions are translucent -- about 5 to 8 minutes. Add carrots and stock, and bring to a boil. Reduce heat, cover, and cook for 20 minutes, until carrots are tender. Purée with hand blender (although your old stand blender will work, as well), and adjust seasonings. Add chives and swirl in cream, if desired.



trailrunner's picture

great soup and I appreciate the link to the popovers. Will be a lovely dinner soon at my home too. c