Listen up, all you wussified, Kitchen-Aid-lovin’ cooks out there. I am here to tell you about the Joy of Soup, old school style. I spent the better part of Sunday peeling and chopping six pounds of carrots. Chopping with a big-ass knife. Not putting into a food processor and pressing the button.
Yes, the big-ass knife method takes longer and is infinitely more dangerous (I still have scars from the sweet potato incident of ’02), but I like to think of unhurried food prep as extra “me” time. There’s nothing like spending a leisurely afternoon in your warm and cozy kitchen, especially on a chilly, overcast day: sipping a beer, listening to the weekend doo wap show, sniffing spices, searching frantically for the butterfly bandages.
And what’s that? Is a 747 landing on the deck? Nope, it’s my grandmother’s old Solid-State Osterizer Cyclomatic blender. This sucker weights in at about fifty pounds and is not for the faint of heart.
The end result of the peeling, chopping, and pureeing was a tasty curried carrot soup (it looks like baby food in the first picture because I hadn’t thinned it yet). And why such a massive quantity of soup? Because Sassy J came up with the brilliant idea of a soup exchange–six of us made soup, met at Sassy J’s place, and proceeded to sample and swap.