Carrot soup for the soul

Two days ago, when I took Re for Janmashtami celebrations to a Krishna temple nearby, I decided to go ethnic and wore a salwar kameez with floral motifs around the neck and draped a dupatta. Re was bemused and pleased. It was different from the minimalist, practical dressing I usually resort to. He felt the fabric, touched the embroidery, traced the outline of the flowers and said, “Mamma, nice! Cauliflower!”
I burst out laughing. He had recently mixed up the cauliflower with just about a flower and perhaps thought that the former was a more superior name by which flowers are called. So currently, every flower is a cauliflower.  It is time to make a cauliflower bake with him, cooking from the whole, so that he gets the perspective. Will do that soon.
In the meantime, I am telling him that a cauliflower is the cousin of the carrot (who he is not confused about), hence something we can cook and eat. I haven’t got into the complexities of cooking banana flower, drumstick flower, and so many other vegetables that are actually flowers and can be cooked.
Otherwise, we have a fun time with peas, beans, carrots and potatoes and tomatoes in the kitchen, and recently put together a spread for a newspaper, with five dishes, all co-created. Okay somewhat.
Here is one recipe that was part of the meal, but I just forgot about it. It’s my favourite carrot and celery soup that is the perfect thing for this weather.
Carrot and celery soup

(Serve with baguettes or soup sticks or even toasted bread)

 You will need:

Four carrots boiled and pureed.

Fresh cream – one tablespoon

One stalk of celery, with the leaves

Salt and pepper to taste

How to make it:

Puree the boiled carrots and add two cups of water and bring to boil in a saucepan.

Add the fresh cream, mixing well to avoid lumps, and add the chopped celery, salt and pepper and some more water if required, stirring constantly.

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