peas and carrots

yikes this soup is beautiful and what an antioxidant powerhouse.

who doesn't need that right now?

i personally love peas and carrots - but it wasn't always that way.   when i was little, i'd be the one sitting at the table long after everyone else had been excused, pushing those peas and carrots around my plate trying to make them disappear.  but i guess the fact that i love them now means i've finally grown up?
  

i made my favorite carrot cappuccino soup and took the cappuccino part out.

that is, i did not put it through a sieve after it was done.   i left it thick so it could stand up to the peas.

after the soup was finished i just ladled about a 1/2 cup of freshly cooked peas into each bowl.  

those peas deliver 8 grams of protein per cup.
it's almost too pretty to eat.

carrot cappuccino soup

recipe by rick tramanto of tru restaurant

1 lb sliced carrots

1 celery rib fine dice

1/2 med onion fine dice

1 1/2 Tablespoon grated fresh ginger

2 oranges juiced

3-4 c vegetable stock

salt and pepper to taste

sweat carrots, celery and onion. add vegetable stock and ginger. bring to simmer, add oj and cook until carrots are tender. puree in batches until smooth, pass through fine strainer, season to taste.

note: as you pass the puree through the strainer, use the back of a ladle or spoon to really press the liquid through.
i left that last part out and left the soup thick but by all means try it pressed through - it. is. amazing.

eating your peas and carrots never tasted so good.


***to anyone who reads in the UK, if you can get your hands on the december issue of Esquire magazine,
i'd pay for it and the shipping if you could send me one.  Jack White is on the cover.***

thanks so much!!!

xo
janet