Easter brunch with a fresh twist - KMSP-TV

Easter brunch with a fresh twist

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Easter Brunch with a Fresh Twist
by Le Cordon Bleu chef instructor Steven Shapley


Chilled Carrot Soup

(Adapted from marthastewart.com)


• 2 T. butter

• ¼ cup of onion, diced small

• 2 lbs. small carrots, peeled and sliced ½ in. thick

• 5 ½ cups of water

• Pinch of salt

• Pinch of cayenne

• 1 tsp. fresh lemon juice

• 2 tsp. ginger juice (grate fresh ginger and squeeze the juice out)

• 1 T. honey


1. In a large pot, sweat the onions in butter on low heat until translucent but not browned.

2. Add the carrots to the onions and cook for only a few minutes.

3. Add water and salt to the pot and bring to a boil.

4. Reduce on the carrot and onion mixture and simmer until carrots are very soft.

5. Puree soup in a blender in controllable batches (keep the lid vented but covered) until very smooth.

6. Add the remaining ingredients to the pureed soup and chill before serving.

Chilled Minted Pea Soup


• 1 small onion chopped into a small dice

• 1 clove of garlic, minced

• Pinch of tarragon (preferably fresh, but dry is suitable as long as only a small pinch is used)

• 2 packages of frozen baby peas

• Salt to taste

• Fine ground black pepper to taste

• 3 cups of low sodium chicken stock

• Approximately 12 large mint leaves torn into small pieces

• 1 small container of plain Greek yogurt


1. In a large pot, sweat the onions in butter on low heat until translucent but not browned.

2. Add the chicken stock and peas to the pot.

3. Bring the mixture to a low boil and then quickly remove from the heat.

4. Pour the mixture into a blender and add all of the remaining ingredients, except the yogurt.

5. Blend the mixture until smooth.

6. When the soup has cooled, fold in the yogurt before serving.

Curried Onion Jam


• 3 large yellow onions

• 3 cloves of garlic

• 2 cups of apple cider vinegar

• 1 ½ cups of sugar

• 1 T. of white corn syrup

• 1 t. of paprika

• Pinch of cayenne pepper

• 2 T. pickling spice (placed in a tea ball or tied into cheesecloth)

• 2 T. curry powder


1. Begin by chopping the onions into a small dice.

2. Combine all ingredients in a saucepan and cook to a low simmer.

3. Keep the saucepan covered until the onions are tender but not turning into a mush.

4. Uncover until the mixture is moist, but no liquid is in the bottom of the pan.

5. Stir the mixture frequently but not aggressively until done.

6. Chill and serve cold.

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