I just love baby penguins. They make me happy, so I decided to post them. 🙂
On my quest for new flavours, I wanted something interesting… something unique… something that would awaken the senses. And so, I present Creamy Carrot & Parsnip Soup.
Now for the twist… I made it as a Gourmet Baby Food! 😉
First I melted butter I a large pot over low heat. I added chopped onion and cooked, stirring, for 3 minutes until the onions were slightly softened. Then I added chopped carrots and chopped parsnips. I covered the pot and cooked, stirring occasionally, for about 15 minutes, until the vegetables softened a little. I stirred in grated ginger, grated orange zest, and vegetable stock. I brought it to a boil, then reduced the heat, covered the pot, and let simmer for 30-35 minutes, until the vegetables are tender. I then removed the soup from the heat and let it cool for about 10 minutes.
I transferred the soup to a blender (or food processor) and processed until smooth. If you are making soup for yourself and not as gourmet baby food, you will want the soup very smooth. If you are making it as gourmet baby food, you can process it very smooth or leave slightly chunky I chose to leave mine slightly chunky.
If you are making gourmet baby food, season with a bit of pepper and you are done! 🙂
If you are making soup for yourself, return the soup to the rinsed out pot, stir in light cream, and season with salt and pepper. Warm through gently over low heat.
Remove from the heat and ladle into soup bowls. Garnish each bowl with ground pepper and a sprig of cilantro. Serve. Yum! 🙂
The last three days I have been cooking up a storm… a gourmet baby food storm that is! 😉
Big batches of some of the favorites:
Sweet Vegetable Medley … with carrots, rutabaga, potato, parsnip and milk.
Lentils Delish … with lentils, carrots, celery, onion, sweet potato, and vegetable broth.
Tomatoes and Carrots with Basil … with carrots, tomatoes, cauliflower florets, fresh basil, and cheddar cheese.
Carrot, Apple, and Spinach … With green apples, carrots, and baby spinach leaves.
Minestrone … with garlic, prosciutto, orange and red bell peppers, tomatoes, celery, beans, cabbage, peas, parsley, vermicelli, and vegetable broth.
Carrot, Apple and Celery Soup … with carrots, green apples, celery, and onions.
And this is just the beginning… I have a few more days ahead of me for delicious items. Stay tuned for what I make! 🙂
A friend told me one day that there was going to be a fried chicken competition. And everyone was invited to compete for the title of Best Fried Chicken.
Well… I can make traditional fried chicken. And my fried chicken is awfully tasty. But is it the best? Probably not. I can be completely honest about that.
So what did I decide to do? Well, I decided to enter, and win that fried chicken competition. To do that though, I needed to step outside-of-the-box and created my own special ‘fried chicken’.
The final result – “Fried Chicken Legs”: Caramel cupcakes with chunks of ooey-gooey melty caramel goodness, vanilla frosting, coated in graham cracker crumbs, and topped off with white chocolate bones.