A Spring Lunch
Today for lunch I came up with this soup recipe. Two years ago, before we had Christopher, the idea of a carrot soup or cream of carrot never entered my mind. My husband and I have never been turned on to this soup, but life does change when you have a child running around. Without a doubt, this soup is a proof of a life change; while we love carrots in many ways a carrots puree soup was least desirable in my household until this one came along –Fresh carrot soup with jalapeños, caramelized Vidalia onions and fry egg – the jalapeño is there only for the adults and for a little bit of goodness.
The things you do to set good examples and to lead your children to eating vegetables. What is it with kids and vegetables? My kid only wants to eat plain rice and noodles. How can they grow healthy on this? I spent hours and hours in the kitchen preparing foods-wonderful delicious healthy food for these kids (my nephew and son) to find out at the end that they rather eat plain rice – very hurtful. Now I understand all you parents out there, this is how it goes with children. This has never been better described as one of my favorite food’s writer of all time, M.F. K. Fisher wrote on The Art of Eating “When a man is small, he loves and hates food with a ferocity which soon dims”. What do you think of this statement? Really is there a better way to describe a kid taste when he or she is 2 to 8. How many of you parents have experience your child mouths, throat closing up at the simple presence of a cream of broccoli ? They will feel nauseated, sick to their stomachs at the presence of certain vegetables. And then, on the other hand we also watch with pleasantest and fear how our children devour with absolute pleasure some of the less approvable-favorable foods, the yummy mash – fry potatoes, the plain noodles, the rice and the chocolate ( I speak here on behalf of my son as these are his favorite food items). And this too will also vanish with time. “And then she goes on discussing on her beautiful well written dialogue how a man taste by the same matter change over time.
To finish this soup’s conversation, I just want to say that good nutritional examples are passed on to our children when you set yourself as the example. By this I mean our children are our future footprints and if we set the right examples not only in the kitchen but through life in general they will soon learn the difference about good and bad food. After all, years of work will past until a young mind starts to develop a good sense of gastronomy perceptions or sophistication.
Back to the reason of all this talking, the soup. This soup is very simple not only to make but in taste also. Simple does not mean bland because bland it is not. Recently, I discovered that I am deeply in love with Jalapeños and even more in love with eggs- this has been my more beloved protein item of all time. These two ingredients add extra richness to this soup. You can go ahead and add cream or any other dairy, but I personally thought that it was a crime to cover the beautiful brightness of the deep color of the carrot; neither did I want to taste other flavor than the clean flavor of my dead gorgeous carrots. I can not just take off without mentioning the onions – Vidalia’s onions are not just sweet- in this soup they pair up with the carrots to deliciously balance the heat of the Jalapeños.
Fresh carrot soup with jalapeño, caramelized Vidalia onions and fry egg
2 tablespoons olive of oil
1 ½ pounds of carrots chopped
4 garlic cloves
1 large onion chopped (about 4-5 oz.)
2 tablespoons ginger (1 oz.)
Salt and pepper
5 cups chicken stock (water can also be used)
For the Garnishing:
Caramelized Vidalia onions (cook in 1 part butter and 1 part olive oil)
For the soup:
Add the oil to a pot and incorporate the carrots, onions, garlic and ginger. Season the vegetables with salt and black pepper and sweat for 10 minutes. Add the chicken stock and cook the soup until tender. Pour the hot soup into a blender with half of the liquid and pure. Reserve the remaining stock from the soup to adjust the consistency later. Adjust seasoning and consistence as needed.
For the Caramelized onions:
Cut the onions in julienne and cook on low heat in a sautéed pot (1 Tbs. of butter & 1 Tbs. of olive oil) for 20-30 minutes. Season with salt.
For the eggs:
Pour a little bit of oil on a frying pot. Let the oil heat up and add the egg. Let the white protein cook for a minute or two. Turn the egg over and turn off the fire. On the same pot stir fry the jalapeños (this is the garnishing for the adult).
Serve the soup in a bowl and place the egg on top. Garnish with the caramelized onion, jalapeño and chives. Enjoy!
Note: The garnishing items are optional as the soup can be served alone or with a piece of rustic or baguette bread. Also, if you decide to add the Jalapeños, but you do not like it to hot, remove the seeds and the veins inside the pepper.
This post is also available in: Spanish