Friday, December 7, 2012

Pomegranate Chutney

Creamy vegetable soup* garnished with Pomegranate Chutney and candied nuts.

½ C jellied cranberry
1/3scallions, finely chopped (including about ½ the greens)
1 C pomegranate arils
1 Tbls  fresh minced ginger
1 Tbls  fresh minced jalapeño
½ tsp  ground coriander
1 Tbls  lemon juice
salt & pepper to taste

Place jellied cranberry in a microwave-able bowl; heat until softened (about 20 seconds). Gently mash with a fork or whisk until smooth and creamy. Stir in scallions, pomegranate arils, ginger, chili, coriander and lemon juice; add salt and pepper to taste. Let stand 15 minutes before serving to allow flavors to blend.

David & Amber
Serving suggestion: Try serving appetizer sized "soup shooters"...

* Many creamy vegetable soups would be complimented well with pomegranate chutney and/or candied nuts...such as creamy sweet potato soup, pumpkin, butternut squash, carrot...

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