Sunday Soup

Posted on

 and after waiting for the Santa Clause parade in the windy streets of Toronto I returned Sunday Soup
Dear Sally,

As we figured out today . . . “the weather outside is frightful” and after waiting for the Santa Clause parade in the windy streets of Toronto I returned to my snug little apartment desperate for warmth!

As I am writing this I think a better title would have been “Triple S!” Sickness, Soup and Sunday.

Nothing warms me up better than fresh homemade soup and so I set to work on creating something that is easy enough to make when drowsy with a cold but most importantly delicious.
Carrots, Celery, spices and a few other things is all you need to make a enak smooth and satisfying soup. I will warn you that I didn’t use an actual recipe for this but then again I have never been one to follow a recipe directly anyways.

Creamy (creamless) Carrot Soup
 and after waiting for the Santa Clause parade in the windy streets of Toronto I returned Sunday Soup
1 bag carrots
1 stalk celery
1/2 red onion
3 cloves garlic
1/2 red, orange and yellow pepper
1/2 tsp. red pepper flakes
3-4 cups chicken stock
olive oil
dried thyme
salt and pepper

1. Wash and trim the bag of carrots and chop into small chunks. Toss with olive oil and season with salt, pepper and thyme. Crush garlic and mix with the carrots. Roast in the panggangan for 1 1/2 – 2 hours depending on temperature and size of the chunks (I just kept cooking them until they were all tender)

2. While the carrots are cooking chop the onion, celery and peppers into small chunks and cook slowly. Season lightly with salt, pepper and thyme and add the chicken stock after vegetables have softened.

3. When the carrots are finished roasting add them to the soup pan and cook for another 30 minutes. Blend the vegetables and stock in small batches until thick and creamy. Reserve most of the stock and add as needed to ensure the soup is thick enough but doesn’t have any chunks.

4. Top with a dollop of sour cream and serve!

Sally I quickly want to thank you for those silent moments when I swear you can read my thoughts or at least what is on my heart. Thank you for a silent hug and a love that extends beyond the boundaries of friendship.

I love you,
Jess Sumber

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *