Recipes and daily menus from the CCGS Jean Goodwill
This a simple soup to make, but one that I find very enjoyable. It can be served alone, or the way I prefer, over a mound of rice. You can make it difficult by sourcing galangal, lime leaves, Thai chilis and all the other ingredients …
This is my version of a classic soup called Potage Crecy (in classic French cooking there was a way of naming dishes, Crecy referred to carrots). The original had carrots and potatoes, not squash and rice. This does not have to be curry flavored, I …
