Some days I feel like I’m underwater, swimming through a murky sea this COVID pandemic has plunged our whole world into; and when I rise to the surface, I find myself seeking the elusive comfort of a “new normal”. Every day I grieve a little for some of the things I’ve lost, and then I remind myself, “This too shall pass”.
When these times do come to pass, I plan on being even more appreciative of those things I’ve been missing. That’s something to look forward to!
One of the things I’ve always been grateful for, and miss the most, is entertaining. Carefree entertaining, that is! We’re beginning to entertain a friend or two at a time on our patio, but it just isn’t the same as preparing and savoring a favorite meal with people you love.
I grew up in a home with parents who loved to entertain, and as a small child, it was easy for me to disappear from view while eavesdropping on their grown-up conversation. I confess that I continued that guilty pleasure into my teens!
I especially loved seeing my father relaxed and loose as he happily shared food and drink, stories and laughter with friends, often after a long week of work. He and my Mom were both naturally gracious hosts who seemed able to turn simple moments with friends into sparkling, memorable moments. My heart still swells with love and joy when I think about those days.
I always say that I learned many things from my parents through osmosis. There were never formal lessons, just great examples…if I was paying attention…and I was…well…sometimes. LOL!
I learned from their example how to plan a meal with several courses, how to set a pretty table with flowers, our best china, crystal, and sterling silver; and I also learned how to share a simple pot of soup, with crackers or homemade bread, served on our pretty everyday dishes with a small bouquet of flowers to celebrate the moment…simple but special! Either way worked for my parents, and either way still works for me, depending on what kind of mood I’m in.
For me, the joy of entertaining is all about creating a warm environment that puts people at their ease, sparks conversation, and nourishes the spirit as well as the body. No matter how simple or how sophisticated, sharing something you love with people you love is the icing on the cake of life!
The other day I made one of my most favorite soups. I’ve served this many times in the past, and I’ve always been asked for the recipe. It’s one of those things that’s just too good not to share. As it cooks, your home will be filled with the scent of aromatic spices, and your mouth will be filled with hopeful anticipation. I hope you’ll enjoy it!
Try doubling the recipe and sharing with a friend. These days hot soup is one of the safest ways to give a hug!
Curried Carrot & Potato Soup w/Cilantro-Lime Topping
Serves 4-6
Topping: Make me first!
1 C yogurt or sour cream
3 T fresh cilantro chopped
Juice of ½ lime or to taste
Mix together well
Soup
3-4 T unsalted butter
1 large onion, peeled and finely minced
1 ½ lbs. carrots, trimmed, peeled, cubed
2 medium all purpose potatoes, peeled and cubed
6-7 C chicken broth
Spices
1 T dark brown sugar
1 T curry powder
½ tsp. ground coriander
¼ tsp. ground cardamom
Large pinch of freshly grated nutmeg
Salt and freshly ground black pepper
Melt butter over medium low heat in large casserole
Add onion, cook until soft but not browned,
Add spices and cook for one minute, stirring constantly
Add carrots, potatoes, and 6 C broth
Bring to boil, reduce heat and simmer, partially covered for 30 minutes or until vegetables are very tender.
If you have a stick blender, place it in the bottom of the casserole and puree the soup until smooth, then simmer over low heat for 10 minutes. Add a little more broth if you want slightly thinner soup. (If you don’t have a stick blender, I highly recommend that you get one. It makes short work of blending soups right in the pot, and has a number of other uses in the kitchen.)
Food processor: Strain the soup, keeping broth in casserole. Place vegetables in food processor and puree until smooth. Whisk the puree into broth in the casserole and simmer over low heat for 10 minutes. Add a little more broth if you want slightly thinner soup.
Serve with a dollop of the cilantro lime topping.
Accompany with a pear salad and a loaf of your favorite bread.
Recipe by Perla Meyers
Fresh From The Garden
ElleSpeak 