Thursday, December 16, 2010
where do the weeks go, geeze louise! it's Thursday and time again for...
THE JUST BECAUSE INITIATIVE in which we select a commenter at random to receive flowers delivered to them on Friday in Manhattan or Brooklyn.
You have comment to win kids!
(At first I wrote "You have to pay to play" which has such a nice ring to it, but in fact is not true. NO MONEY EXCHANGED IN THIS PROCEDURE, PROMISE! You do, however, have to pay attention to what day it is, a problem which I have been having trouble with lately. Nutty week here - but I did manage make the first batch of carrot soup last night, which came out so good and tangy, it almost reminding me of a tomato soup - and so we made grilled cheese to go with it - trying to put a dent in the embarrassing stockpile of half-eaten pieces of cheese in my refrigerator.
But hey, this carrot soup was different and even easier than the last one, and so I'll write it down here. If you had kids, and they like tomato soup, they will eat this and not know the difference - swear!
Easier Carrot Soup
Skirting the guilt of copious amounts of grilled cheese consumption with a psuedo-vegetable. A lesson in balance.
Half a bag or more of carrots, chopped
1 or two onions, chopped
[put those in a pot with a knob of butter, a glug of olive oil, and a sprinkling of salt, and maybe some cumin as I did]
Cook for a while till vegetables brown, then add 2-3 cups of chicken or vegetable stock and 2 cups of water
Cook till carrots are very tender
Process till smooth with a food processor or stick blender
Return to pot, season with salt and pepper, thin with water and then add the juice of one whole lemon (very important - do not deviate from the lemon step!)
Reheat and serve!