Tuesday, February 17, 2015
Roasted Carrot, Parsnip & Thyme Soup from Brown Eggs and Jam Jars. Plus a Giveaway!
Brown Eggs and Jam Jars. Isn't that just the catchiest name of a cookbook ever? Thanks to lovely Aimée Wimbush-Bourque of Simple Bites fame, you now have another cookbook you must add to your collection. Thanks to the generosity of Penguin Random House Canada Limited, I'll be giving away a copy of the book to one lucky reader. I hope it's you! If you don't win (sorry!) one click on Amazon, and away you go!
I first met Aimée at a food blogging conference almost two years ago. Yes, she is just as sweet in person as she is on her blog. I felt like we were kindred spirits - we both lived rurally when young, we both spent time in the Yukon, both worked in professional kitchens, both love dearly to source out quality ingredients and grow our own food as much as possible, though Aimée does it on a much larger scale at her urban homestead just outside Montréal than I do in my little garden in Saskatoon. Brown Eggs and Jam Jars embraces seasonal, simple food with fresh flavours. Full of heart-warming stories as well as tips to get kids involved in the kitchen, this is so much more than a cookbook. It is a life's passion put into words and photographs. Congratulations Aimée. The book is a treasure, one I'll use time and time again.
When asked to choose a recipe to include in the FBC Brown Eggs and Jam Jars Blog Tour it was like asked to choose your favourite child, or in my case, cat. I pretty much want to cook all the recipes in Aimée's book, and in good time, I'm sure I will. I mean, what's not to love about Maple Pepper Glazed Pork Chops, Chocolate Croissant Bread Pudding, Blueberry-Peach Mascarpone Trifle or Cinnamon Shortbread Bars with Dark Chocolate Ganache? When I was flipping through the cookbook, what caught my eye when reading the headnote to Roasted Carrot, Parsnip and Thyme Soup was Aimée mentioning how she's not a fan of cooked carrots. That's another thing we have in common. I have a strong aversion to the boiled and buttered carrot. Perhaps it's a texture issue, or some other small neurosis of mine, but I do whatever I can not to eat them. But roasted and in soup, that's a love story waiting to happen. I was also intrigued to see how the parsnip would play with the other ingredients. When roasted, they too have an earthy sweetness and after snacking on a few today, I've resolved to eat more of this underrated vegetable.
Seeing as I bought a jumbo bag of parsnips, I decided to make a double batch of soup to tuck away in the freezer for busy days ahead. I also have tremendous faith in Aimée's recipes and just knew this is one I would enjoy thoroughly. And I was right. The soup comes together relatively quickly. Carrots and parsnips are peeled and cut into coins. Tossed with fresh thyme leaves and olive oil, they roast until caramelized. While this is going down in the oven, onions are sautéed in olive oil then potatoes are added and chicken stock simmers it all. When the veg are roasted they are tossed into the soup pot and simmered away until tender. I used an immersion blender to purée it to a smooth consistency. A few swirls of heavy cream add body and richness and salt evens out the sweetness of the roasted vegetables. Simple. Delicious. Nutritious. Not going to lie - I ate one bowl full, then just a little more for good measure. Thank you Aimée for this recipe and all the others in the book. I hope our paths cross again - sooner rather than later!
There are plenty of bloggers participating in the Food Bloggers of Canada blog tour celebrating Brown Eggs and Jam Jars. Be sure to check out what they have to say! Plus they too are giving away a copy of Aimée's cookbook - be sure to enter there as well. For a chance to win, please leave a comment below telling me what your first cookbook was. Winner will be chosen at random on February 25, 2015. Good luck!
Anna from Hidden Ponies is making Honey Whole Wheat Pizza Dough
Karlynn from The Kitchen Magpie is making Coconut Cream Baked Oatmeal
Ashley from The Recipe Rebel is making Maple Walnut Granola
Jenny from The Brunette Baker is making Sour Cream Pear Pie with Cornmeal Pecan Streusel
Christina from Strawberries For Supper is making Everyday Sandwich Bread
Janice from Kitchen Heals Soul is making Iced Cider Caramel Popcorn
Jessie from Purple House Cafe is making Nova Scotia Seafood Chowder
Bridget from Bridget's Green Kitchen is making Chocolate Beet Cake
Disclosure: Penguin Random House Canada Limited graciously sent me two copies of Brown Eggs and Jam Jars.