I’ll be anti-Soup Nazi.
The weather took a turn yesterday and now, all of a sudden, we’ve had a frost (goodbye fresh basil) and I’m wearing socks around the house because my tooties are chilly. Yesterday, I even went so far as to wear my beloved cinnamon-colored suede boots (they have little ties at the top and every time I wear them I feel like Puss in Boots), a long, cozy cocoa-colored sweater and a sky-blue pashmina wrapped around my neck. I looked good enough to eat, all cinnamon-y and cocoa-y.
And the natural accompaniment for any sweater-and-socked person is, of course….a wonderful, warm bowl of soup.
Don’t you just love soup weather? I once worked with a guy who did NOT like soup. That perplexed me to no end. Who doesn’t like soup? There are a zillion kinds of it out there from the creamy to the brothy, the warm and the cold. It’s like saying you can’t pick out a crayon…there are 64 of them in that box! Find one!
One of my favorite soups is Carrot and Orange Soup. A classic from the classic Silver Palate cookbook. My copy is so used and loved that the glue that usually holds the pages together is losing it’s grip and the first third of the pages are merely shoved in the book. Lose pages and splatters…the hallmark of a good cookbook.
But back to the soup…this one is divine for any holiday where orange is a main color (read: Halloween and Thanksgiving) when you are totally getting your Martha-on OR when you are utterly depleted of Vitamin C reserves. This is your man. In a bowl.
It’s stupidly easy to make and it freezes well. Lucky you…soup for you!
Carrot and Orange Soup, the Silver Palate Cookbook (amended slightly by me)
4 Tb. sweet butter
2 cups finely chopped yellow onions (I use Vidalia)
12 large carrots, 1.5-2 lbs, peeled and chopped
4 cups chicken stock
1 cup fresh orange juice (fresh is best but don’t kill yourself. Just use good stuff from a carton)
salt and pepper to taste
grated fresh orange zest to taste
Melt butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored, about 25 minutes.
Add carrots and stock and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes.
Take pot off heat and with and puree with an immersion blender. Add orange juice and any additional chicken stock to achieve desired consistency.
Return to low heat, season with salt and pepper to taste. Add orange zest. Simmer until heated through.
Vitamin C heaven.