It was all part of an extended birthday celebration, an excuse to have friends over, and then a guest visiting for New Zealand. I need more such excuses.
In addition to a root beer cake and orange-Szechuan peppercorn ice cream (a David Lebovitz recipe), I made four soups:
- mushroom (an Anthony Bourdain recipe) with truffle oil
- chocolate chili
- carrot vichyssoise with balsamic reduction
- creamy pea with homemade croutons
I finally had a quiet enough moment to taste them all in one sitting, and, surprisingly, the carrot vichyssoise was my favorite. The carrots from Nash’s Farm were nice and sweet, and I’m sure the Full Circle Farm potatoes helped. Perhaps most important was homemade vegetable stock. A very clean-tasting soup!
Next up in the home-cooking binge was a Thai green curry that was pretty spicy, though not as much heat as the cucumber salad and stir-fried long beans that went along with it!