“It is a truth universally acknowledged,
that a single cook in possession of a good recipe,
must be in want of a basset hound.”
In an effort to pursue my goal of having healthy lunches on hand, I went to the kitchen to make soup. The cook in The Tale of Despereaux says “And when times are terrible soup is the answer.” She also goes on the say, ” There ain’t no point in making soup unless others eat it. Soup needs another mouth to taste it another heart to be warmed by it.” Kate DiCamillo, you are a poet.
And so, I found myself in the kitchen yesterday morning with a helper. Notice the active stance I had to take. There was no moving Fiona, who was hoping for some droppage. Here’s what she wanted.
Yes, carrots and parsnips. As a kid, parsnips horrified me. As an adult, I find them delectable. I like them roasted and they make fabulous soup. Today’s soup was carrot parsnip. I started with a pot full of vegetable stock.
Added the chopped carrots and parsnips, along with some salt and pepper.
Brought it all to a boil, then let it simmer for about half an hour. At they point i took it off the heat and let it cool a bit before using the immersion blender. And voilà!
Several lunches for the freezer. I did take a little taste and it is quite delicious. Take that high cholesterol and blood sugar!