Creamy vegetable soup* garnished with Pomegranate Chutney and candied nuts.
½ C jellied cranberry
1/3 C scallions, 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"...