I don’t love soup. I guess I thought if I kept making it, I’d learn to like it, but it just isn’t working. I like some soups—brothy ones with lots of goodies… this roasted carrot soup was not that. And I didn’t love this soup. Maybe if I hadn’t pureed the veggies, I’d have liked it more. Maybe I should have thinned it out a bit. Maybe it just wasn’t for me. Maybe my taste buds are busted because of my cold. Maybe I definitely need to stop telling people I don’t get sick.
The bright side of this meal was the salad: a frisee base loaded with furnishings. I set Muzgaash to a supposed 400 degrees and began making toppings:
- Croutons. Cubed the leftover ciabatta, tossed it olive oil, salt and pepper, put it in the oven for ten to fifteen minutes.
- Bacon. I waited for the croutons to be done so I could use the same baking sheet. Bacon is clearly a personal matter. We like crispy, so our bacon needs about ten minutes per side.
- Walnuts. After removing the bacon to a draining platform, I tossed the walnuts in the bacon fat and put them into the oven to toast.
- Orange. While the hot items cooked, I supremed an orange, squeezing the leftover juice over the greens.
- Chevre. It never hurts to throw a couple ounces of goat cheese onto a salad, am I right?