Sliding Doors

I am at a new intersection presently. The landscape is changing. And soon I need to either turn right or I need to turn left. It’s hard when I’ve been going straight for so long.

Remember Sliding Doors? I love that movie. I actually own it on DVD (but let’s not run around telling everyone that).

So, here I am. Left or right? I can’t keep going straight forever or I’ll run myself right into the ocean. I’ll float away. Last night I tried so hard to turn left. I really did. But I couldn’t. And, I fear, as a result that particular road may be too far behind me now to be able to reverse all the way back to. I should probably turn right, anyway. Hell, I know I should turn right.

Suddenly I realize the idiocy in Rush’s lyric, "If you choose not to decide you still have made a choice." Oh, Geddy, I still love you.

What if I just turn on my signal and imply I’m turning right? Does that mean I still have to turn? I wish there was a Sliding Doors-type of thing that I could watch in this trajectory. I would really like to see how both roads look. Where they lead.

But clearly that’s not an option.

In an oddly symbiotic fashion, I cannot commit to what on earth I want to make for dinner tonight. Michael Motorcycle is coming over and I don’t have a clue whether to go the route of tilapia or pork tenderloin. These options are as different as right or left and, now, at 6pm I, as yet, don’t have a clue.

So, I guess, for now,  I’ll keep going straight and make a soup. This is a beautiful and complex soup filled with the beauties Mr. Motorcycle and I picked up at the farmers’ market this past Sunday morning: parsnips, heirloom carrots, baby potatoes, garlic, an onion, raw cream, and bacon. 

As for which way I'll turn, in addition to the tilapia vs. pork tenderloin mystery - I'lll keep you posted. 

Until then, maybe I'll watch Back to the Future.

Creamy Roasted Parsnip-Carrot Soup with Crispy Bacon and Potatoes

Serves 6-8

3 Tablespoons butter
1 medium onion, chopped
1 cup chopped heirloom carrots
1 bay leaf
1 teaspoon grated garlic
10 cups chicken stock
3 pounds parsnips, peeled and diced
1/4 to 1/2 cup raw cream
6 ounces raw bacon, chopped
1/2 pound baby, new potatoes, quartered, boiled in chicken stock and divided
Salt and pepper

Preheat the oven to 400 degrees F.  Scatter the parsnips and carrots on a baking sheet with olive oil, salt and pepper. Roast until semi-tender, approximately 15-20 minutes.

Melt the butter in a 6-quart stock pot over medium-high heat. Add the onion. Season with salt and pepper. Sauté until the onion is soft, about 4 minutes. Add parsnips, carrots, half of the potatoes, bay leaf and garlic.

Add the stock and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until everything is very soft, about 1 hour. Remove soup from heat and allow to cool a little. Discard bay leaf.

Using an immersion blender, carefully puree soup until smooth. Stir in cream. Season with salt and pepper.

In a small sauté pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Sauté the remaining potatoes in bacon fat until crispy and brown, about 3 to 4 minutes. Transfer potatoes to paper towel lined plate when done. Season with salt.

To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes and bacon. 

Printable Recipe

1 comment:

  1. This looks so good and delicious!! Cannot wait to try them!
    Your blog is wonderful!!