A tomato soup that goes down so easy.
Is it soup time yet?
I think of soup, salad and bread as the perfect trifecta of meals.
So perfect noon or night. Nourishing, filling but not leaden. And so easy to put on the table.
I’m already missing summer tomatoes. But “Cream of Tomato Soup with Crunchy Lemon Chickpeas” still lets me enjoy the tangy-sweet perfume of tomatoes even off-season.
It’s from the newest cookbook by Rachel Khoo, the London- and Paris-based food columnist and host of the TV series, “The Little Paris Kitchen.”
Like her other cookbooks, “Rachel Khoo’s Kitchen Notebook” (Chronicle Books) is illustrated with her whimsical illustrations. The more than 100 recipes riff on familiar dishes with Khoo’s unmistakable thoughtful and creative touches.
A pretty — and savory — tart tatin to dig into.
It looks like a sweet. But eats like a savory.
That’s exactly what this lovely “Carrot Tarte Tatin” is.
It’s from the new cookbook, “My Little French Kitchen” (Chronicle Books), of which I received a review copy, by Rachel Khoo. The cookbook author, who also has starred on cooking shows on BBC2 and The Cooking Channel, chronicles her travels through France through these rustic recipes that capture the ease with which Europeans cook and entertain at home. They always make it look easy, don’t they? Enjoy everything from “Piquillo Peppers Stuffed with Cod” to “Red Wine Roast Chicken” to “Chocolate and Creme Fraiche Tart.”
Unlike a classic apple tart tatin, this carrot one is not drenched in sweet caramel syrup. Instead, it lets the purity of the carrots shine through with just a touch of honey, red wine vinegar and fresh thyme to awaken their flavors even more.