Recipe

Sprained & Broken Soup

Recipe
No Questions Yet

Photo by checker

This recipe was entered in the contest for Your Best Carrot Recipe
Chef
checker's Notes: Sitting in the Emergency Room, waiting for the doctor to tell me what was wrong (two broken toes in my right foot and a grade 3 sprain in my left ankle) I had visions of this soup dancing...
Sitting in the Emergency Room, waiting for the doctor to tell me what was wrong (two broken toes in my right foot and a grade 3 sprain in my left ankle) I had visions of this soup dancing in my head. When I discovered that this was the contest for the week, I decided that it was fate and I had to submit my recipe.

But this recipe is not really about carrots. Kind readers, if you will bear with me I will tell you a tale about a man … a man who works 60+ hours a week trying to convince Congress that the DoD doesn’t really need all that money. I man with a quick, smart humor and a quiet grace that hasn’t been dulled by the evil back-stabbers here in Washington. A man, who, on the eve of his 30th birthday and with a major report due, spent the evening standing in a corner of the kitchen, gentle and patient, while his girlfriend murmured commands through a profanity-laced stream of complaints about crutches.

This recipe is about my boyfriend, who right now, deserves credit for being The Most Wonderful Boyfriend in the World. That he can put up with my present mood and condition, that he can be so supportive, is surely a sign that he is a Saint.

And this recipe will stand as a testament to that.

Expand Collapse

Serves 6

2 fennel bulbs, fronds removed, quartered (Reserve a few of the fronds for garnish.) Ask a question about this ingredient

1 pound pound carrots, peeled and quartered Ask a question about this ingredient

1 apple, quartered (I used a Fiji because that’s what I had.) Ask a question about this ingredient

1/2 red onion, quartered Ask a question about this ingredient

3-4 garlic cloves, peeled Ask a question about this ingredient

1 stalk rosemary, broken in half Ask a question about this ingredient

1/2 red onion, minced Ask a question about this ingredient

3-4 celery stalks, minced Ask a question about this ingredient

3-4 garlic cloves, minced Ask a question about this ingredient

1 tsp tomato paste Ask a question about this ingredient

1/4 tsp ground coriander Ask a question about this ingredient

1/4 tsp cumin Ask a question about this ingredient

pinch or two cayenne Ask a question about this ingredient

4 cups homemade or good quality chicken stock Ask a question about this ingredient

1/2 cup heavy cream Ask a question about this ingredient

olive oil Ask a question about this ingredient

salt and pepper Ask a question about this ingredient

Preheat your oven to 400 degrees and line a rimed baking sheet with foil.
Ask a question about this step
Spread the first six ingredients on the baking sheet and toss with some olive oil, salt and pepper. Roast for about 20 minutes, turning occasionally. Unless, of course, it is an ordeal for you to maneuver a hot roasting pan while holding yourself up in crutches. If so, just let them roast and hope the people on Food52 won’t notice the few black flecks in the picture that are where the onions … err … caramelized.
Ask a question about this step
Set a large stockpot over medium heat and warm a tablespoon or so of olive oil. Add the next three ingredients (which I took to referring to as a “notpoix”) and stir to coat. Add a pinch or two of salt, give them another good stir, put a lid on, lower the heat a little and let them soften.
Ask a question about this step
When the onions, celery and garlic are nearly translucent push them to the side pot and add the tomato paste, letting it carmalize for a few minutes. Stir it into the veggies.
Ask a question about this step
Add the coriander, cumin and as much cayenne as your taste desires (I like this a little spicier so I add about 1/8 tsp.) and stir to blend and coat.
Ask a question about this step
You should be ready to pull the roasting vegetables out of the oven now. Give your boyfriend a pathetic look and burst into tears when he gets up to remove them from the oven, stopping to kiss your forehead and remind you that you will be well again soon. Thank the Universe that he is with you. Scowl at your feet.
Ask a question about this step
Set the roasted vegetables aside while you add the chicken stock to the stockpot. Bring it just to a boil and turn off the heat.
Ask a question about this step
Put some of the roasted vegetables (a large fistful sized amount) in a food processor or blender and add about cup of the stock and “notpoix.” Blend until smooth. Pour into yet another stockpot (Thank the Universe for your wonderful boyfriend again.) and set aside.
Ask a question about this step
Repeat this process until all of the vegetables and stock are blended. If you feel like you need more liquid, add a little water to compensate.
Ask a question about this step
Heat the puree over medium-low heat until warmed through, maybe 5 minutes.
Ask a question about this step
Turn off the heat and add the heavy cream, stirring to blend.
Ask a question about this step
Serve, garnishing with some chopped fennel fronds.
Ask a question about this step
Burst into tears again when your amazing boyfriend pronounces it a success, and selflessly cleans up the kitchen while refilling your cups of tea and telling silly jokes to make you laugh. Continue to scowl at your feet.
Ask a question about this step

8 Comments on Sprained & Broken Soup

Midge added about 1 year ago

What a sweet boyfriend. And the soup sounds killer. Hope you get back on your feet soon.

checker added about 1 year ago

Thank you Midge. He's pretty great, and with Spring looming I am ready to be mobile!

checker added about 1 year ago

Oh - and the apple was peeled.

checker added about 1 year ago

Thank you everyone! I am healing fast - I start physical therapy in two weeks and I am eager to get it going. And the wonderful boyfriend to whom this is dedicated will be driving me to and from PT, twice a week, so maybe I need to come up with another tribute recipe...