Monday, November 9, 2009
Two Sides Make a Whole
I have been trying to recreate those soups ever since. I don't feel that I have succeeded yet, and perhaps I never will. I'm sure a part of their deliciousness is tied to the very cobblestones of South Street.
Creamy Carrot and Sweet Potato Soup in Cooking Light (can you tell I have a subscription?)--a spiced purreed soup that looked similar to my Scottish favorites--I had to try it. The recipe was part of a section of sides and starters. I picked out the Candied Walnut, Pear, and Leafy Green Salad to go with the soup, warmed some ciabatta bread and called it dinner.
The soup needed a little extra salt to bring out the festive flavors of cinnamon, nutmeg, and sweet potato, but it was well worth the tinkering. The recipe requires you to brown the butter after adding it to the pan--I can only compliment the original chef on this tactic. Browned butter is one of the great delights of my life--if you haven't tried it, you must! (I'm sure a future blog post will be devoted purely to browned butter.) I used an immersion blender to puree it, which worked beautifully and cut down on clean up. The salad was delicious as well, the best thing being the dressing. I ended up using brown balsamic vinegar because that was all I had, but it was still great! This dressing could work for other salads--very handy to have in your repertoire. To cut down on cost, I used only romaine lettuce and cut the ingredients in half to serve just the two of us.
So we felt quite gourmet last night with our steaming bowls of soup and salad plates decorated with glazed nuts and greens. The eating and tasting gave us something new to do. What a way to dress up an average Sunday evening!