Ingredients
3 tbsp olive oil, extra virgin
2 large onions, minced
2 1/2 tsp salt
1 tsp red pepper flakes
2 tbsp granulated garlic
1 tsp bay leaf, ground
1/2 tsp rosemary, ground
1 tsp fennel seed
8 large carrots, minced
2 cup water
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In an 8-quart stockpot, add about 3 tablespoons oil and heat on low. Add the onions, minced carrots, salt, pepper flakes, granulated garlic, bay, rosemary, fennel seed, stir and marry them together. Stir in the water, and as long as the onions are translucent and carrots cooked through, cool them a few minutes. Transfer the mixture to a big ol' blender, and puree. Transfer the puree back to the stockpot, and add in the coined carrots, potatoes, mushrooms, celery, and parsley, and heat on medium heat. Add the cream, stir to incorporate, and get back up to temp. Cup by cup, add the milk. Don't add a cup until the soup is back up to temp from the last cup. Stir in the cheese, add basil if you like, and add more salt and granulated garlic to taste.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Long-aged red miso — richer, deeper umami for stews and glazes
Barley miso — heartier, earthier than rice miso for winter soups
Classic swivel peeler — potatoes, carrots, apples, asparagus