March 21, 2004

Empty-the-Fridge Carrot Soup

Upon our return, the fridge held a week-old tupperware of 3-cheese potatoes (must throw it out on trash night...) its usual abundance of condiments, a few strips of bacon, 2 shallots, half a bag of baby carrots, an aged tomato, and the typical assortment of preserved foods like parmaggiano-reggiano, baby dill pickles, spanish olives, capers, and sun-dried tomatos.

So, I threw all the week-plus-old perishables on the counter and figured I could try my hand at carrot soup. Worked out pretty well although the shallots made me cry (apparently 2 week old shallots are potent stuff).

Serves 2:

1. Sautee 3 cloves garlic and 2 sliced shallots in 1/4 stick of butter 'til clear.
2. Add half a bag of baby carrots and one quartered tomato and sautee for a minute or two.
3. Add two cups of chicken broth, a teaspoon of cumin, and a dash of paprika.
4. Boil/stir until carrots are tender enough to break with the stirring spoon.
5. Fish out the tomato skins and toss them.
5. Spoon the mixture into a food processor and process until desired consistency.
6. Divide into two bowls, sprinkle with black pepper (and grated parmaggiano-reggiano, if you like).
7. Serve immediately.

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