April Hamilton, Charleston Gazette-Mail food columnist and culinary instructor behind April's Kitchen Counter, will hold a book reading and cooking demonstration at 5:30 p.m. today at Taylor Books, 226 Capitol St.
"I'm excited to present the book at Taylor Books on Wednesday," Hamilton said. "They have been selling them from the beginning, and I previously did a signing during Art Walk. At the time, we talked about a fall event with tastes from the book."
Hamilton plans to make and serve selections from the soup and bread chapter of her cookbook, 'Counter Intelligence: The Best of April's Kitchen', which came out earlier this year.
"The second printing is here, and books have been shipped around the country and even overseas," Hamilton said.
Carrot Ginger Soup by April Hamilton
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed or minced
1 tablespoon minced fresh ginger
4 large carrots (about 1 lb., preferably organic), peeled and sliced
4 cups chicken or vegetable broth (I typically use veg.)
Heat the olive oil in a large saucepan over medium heat.
Add the onion and saute for 5 minutes to soften.
Add the garlic and ginger and saute 1 minute
Add the sliced carrots and cook for 5 minutes to soften.
Add 3 cups of the broth and bring to a boil.
Reduce heat and simmer for 20 minutes or until carrots are tender
Puree soup in batches (blender or food processor), or in the pot with an immersion blender.
Return soup to the pot and heat, adding additional broth if needed and seasoning with salt (depending on saltiness of broth).
Serve or share -- this is comfort in a cup!
Let cool completely before packing in mason jars or containers.
Chill until ready to serve, then reheat. Some even like it chilled!
For more information on Hamilton, visit www.aprilskitchencounter.com.