Midterms start on Friday and I'm nervous. On our last day, we have to make pureed carrot soup and a salad with a traditional emulsion vinaigrette in 90 minutes. We cannot request ingredients to be had on hand, so we have to be creative and playful. For practice, a classmate has required her husband to set out a few random ingredients from which she must devise dinner. Fun!
Carrot Soup is not my favorite of things and after making it a few times this week, I've about had my fill. But this tasty version is worth mentioning: tangy yogurt balances the carrot's sweetness and Hot Chimayo chilies play at the back of your tongue, staving off boredom.
