Wednesday, December 28, 2016
Make carrot soup, of course. Chop em up, cook 'em down, add spices and cream, and puree.
But a bowlful isn't quite appetizing enough because it's carrots after all, so maybe a dollop of plain yogurt goes on top. Not inspired to eat it yet.
Then I remember, during gray winter days, the one surefire greenery in the woods (often in the border of the woods): chives. You'd never see them in a Wisconsin winter, but they grow freely in beautiful green clumps in Missouri. Scissor the tops as if giving a haircut, and more will grow. Free chives, an endless supply! Maybe there are some near you!
Cut them up, sprinkle them over the soup. Now you have carrot soup fit for the holidays.