Sunday, March 27, 2011
Carrot Soup with Ginger and Lemon "Orange Velvet" ...and a Confession
The first time I tried Carrot Ginger Soup I did not want to like it.
We were dining at a French Thai restaurant and the soup arrived as part of my meal...
"The only way I enjoy cooked carrots are when they're stuffed into a cake and slathered with cream cheese frosting!" ...a direct quote from "yours truly" some 15 years ago...and one I am not proud of!
Today... I pride myself on my "open-mindedness" towards all things food. There's not much I don't like (nor am unwilling to try) but here comes the confession.......
I have a slight (TOP SECRET) prejudice towards those who claim to dislike things...for example... cilantro, garlic, lamb...etc...
There I said it! Please don't be mad! I once got into a heated discussion (on one of the popular food boards) with a woman who took great offence to my admissions!
I recall she went so far as to wish me ill will/DEATH the next time I eat a fresh herb...
I don't think she reads my blog. (Or if she does ...it's with an "adorable" blond voodoo doll in hot pink tank...with cilantro smeared all over her face and rusty needles protruding through her neck...)
soup before passed thru a CHINOISE
Ouch! Anyway...to prove I do not take my food prejudices too seriously...my own father claims to hate cilantro...my mom doesn't like lamb...and I have two best friends who won't eat garlic!
(With the friends...I had to seriously weigh the pros and cons of the relationship before ultimately accepting them as the..."garlic disliking freaks" that they are. Yet ones I still enjoy spending time with ...I guess.)
My Mom and Dad...well...they get a pass with all the, "birthing" "raising" and "paying for four years of college stuff...." ...but I still don't believe they've EVER had lamb OR cilantro prepared the right way!
So the next time my parents are over for dinner, I'm thinking Cilantro Encrusted Lamb Chops...with garlic mashed potatoes ...as I might invite over some friends... ;)
Getting back to that Carrot Ginger Soup some 15 years ago (good God I know I am getting old as I JUST WAS 15...like half a lifetime ago...plus some....) ...and that beautiful bowl of "Orange Velvet" I so desperately wanted to DESPISE....
INSTEAD I loved ...every ...last ...bite! I compare ALL Carrot Ginger Soups to that one that infamous night.
I am certain the soup at the French Thai restaurant was passed through a CHINOISE (here I did so with half of it)... and while the restaurant served their Carrot Ginger Soup with a beautiful drizzle of stark white cream...I opted for homemade Parmesan crisps...
(simply grated Parmesan cheese thrown into a hot cast iron skillet in thin clump layers...cooked on one side...then flipped to the other....about 8 minutes total..)
Here's the recipe photographed in this post, Carrot Soup with Ginger and Lemon via epicurious.com
The only difference (as already mentioned) passing half the completed soup thru a CHINOISE .....then mixing it all back together! (A step that is completely optional!)
The "paste" leftover inside the chinoise, will be turned into a cream sauce and appear in a separate post! ORANGE VELVET. ENJOY!