Creamy soup blends tahini, carrots, garlic and lemon

Looking for a way to serve up the flavor of hummus in a soup, Melissa Clark tried pureeing tahini -- unsweetened sesame-seed butter -- into a basic carrot soup punched up with lemon and a liberal amount of garlic. The result was a creamy, nutty soup with a bit of tang and sweetness, she reports.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY