"I think carrot soup has a future," exclaimed Tuck during lunchtime taste trials of Peter Rabbit's Soup, the latest entry in our Cold Turkey Cookbook. "It reminds me of your coffee carafe," wrote our imail correspondent re the vibrant colors of the Day-Glo orange soup cooling on the counter in its clear plastic Glad container with cobalt-blue cover (above). Recipe below.
"The formal design is an abstraction — in reverse colors — of a heavenly sphere rising out of the horizon, the essence of daybreak. In the real world the orb is orange, the landform blue," we wrote of our orange-and-cobalt-blue Alfi La Ola thermal carafe last winter.
Mummy always tried to get us children to eat our vegetables by playing the guilt card, telling us that Peter Rabbit would be upset if we didn't finish those carrots. Excerpts from a late-afternoon imail chat:
She: I ADORE the Peter Rabbit's Soup concept.
We: Tuck does too.
She: I always remember Peter, because, when he hid in a watering can … "It would have been a beautiful thing to hide in, if it had not had so much water in it …" I must have read that story to Matt eleventy-two times. Chris never liked being read to. That's why I am THRILLED that he's become quite the reader, all on his own.
We: Yes. All things in their time. It is truly a wonderment.
In fond remembrance of all things bright and beautiful past, we present our version of carrot soup. Using Bon Appétit's Carrot Soup at Epicurious as a jumping-off point, we halved the portions and simplified according to our own preferred cooking methods and ingredients.
Peter Rabbit's Soup
1 lb carrots (about 9 medium) pared and coarsely sliced
6 cloves roasted (or fresh) garlic coarsely chopped
Bouquet garni of 8 cloves and 1 tbsp of peppercorns (we wrapped them in a small piece of cooking cheesecloth, twisted the top and placed 'em atop the carrots)
2 cups fat-free chicken broth
1 tbsp brown sugar
1 tbsp freshly squeezed lemon juice
Steam carrots and garlic with bouquet garni of spices in steamer 30 minutes.
Discard bouquet garni, transfer carrots and garlic to food processor, add 1/2 cup of the broth, brown sugar and lemon juice and purée.
Return to bottom of steamer, add rest of the broth and bring slowly to a boil, stirring to blend. Serve hot or cold. Enough for four as an accompaniment to lunch or dinner.
Note: It's time to congratulate us. Today's the one-year anniversary of our Cold Turkey odyssey! As we blogged the other day, "41 and counting." And guess what? Tuck reports that the doc we share told him he's using our case to inspire his adiposity-challenged patients to just say no.