COOK'S CORNER WARM UP WITH CREAM OF CARROT SOUP.

Byline: Natalie Haughton Food Editor

For Jan Hines, who wanted a carrot soup like that served at Bahia Caporales Restaurant in Burbank, Joni Schaper shared the following recipe. It is a lot like it, wrote Schaper. So when it's time to warm the soul, whip up a pot of this soup.

CREAM OF CARROT SOUP

(Shared by Joni Schaper, Lancaster)

2 medium onions, finely chopped

2 tablespoons margarine OR butter

1 1/2 pounds grated carrots

1 tablespoon tomato paste

1/4 cup uncooked long-grain white rice

4 1/2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

6 tablespoons whipping cream

Carrot curls, chopped fresh cilantro and croutons for garnish

In a large saucepan, saute onions in margarine over medium heat about 5 minutes or until softened. Add carrots, tomato paste, rice and 1/4 cup broth. Stir 1 to 2 minutes, until broth is absorbed. Add remaining 4 1/4 cups broth. Simmer, uncovered, on medium-low heat 30 minutes, stirring occasionally, until carrots and rice are tender. Cool slightly. Process, in batches, in a blender or food processor until smooth. Return to saucepan. Add salt, pepper and 3 tablespoons whipping cream. Heat on medium about 5 minutes, stirring occasionally, until hot.

To serve, divide soup among 6 individual bowls. Place about 1 1/2 teaspoons remaining whipping cream in center of each serving. Swirl with wooden pick. Garnish with carrot curls, cilantro and croutons. Makes 6 (1-cup) servings.

From Cooking at Home magazine.

FINGER LICKIN' GOOD RIBS 

When we printed a request from Nancy Garcia for Love's barbecued beef ribs, we received the following recipe from Ruth Nebron. It's from the Great American restaurant on Wilshire Boulevard (which has been closed for years), noted Nebron, adding that their ribs were marvelous. However, she has not tried the recipe (and we don't have a clue if it is close to the ribs served at Love's), so you're on your own.

BARBECUED BEEF RIBS GREEAT AMERICAN STYLE

(Shared by Ruth Nebron, Valley Glen)

8 pounds beef ribs (from standing rib roast)

1 cup chopped onions

1 teaspoon instant minced garlic

1/4 cup vegetable oil

2 teaspoons prepared mustard

1 cup pureed tomatoes

2 cups sugar

2 tablespoons soy sauce

1 cup distilled vinegar

2 bay leaves

1 teaspoon Tabasco sauce

1 teaspoon barbecue spice

2 teaspoons salt

Arrange ribs on a rack over a baking pan. Saute onions and garlic in oil until golden. Add remaining ingredients and simmer about 15 minutes. Strain.

Brush sauce (pour only as much as needed in a separate bowl) generously over ribs. Bake in preheated 375- to 400-degree oven 45 minutes or until tender and well done, basting frequently. Store remaining sauce in refrigerator to use another time. Makes 8 or more servings.

Can you help

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

My three sons recently tried something called a San Diego challah bread, which they loved. I would like to make it in my bread machine. I know how to make a regular egg challah, but the San Diego challah tastes better. Can anyone help?

- Debra Gordon

Valley Village