After living in Chicago for 7 months, one of my colleagues let me in to a secret. She was eating a ginormous peach with juice dripping down her chin- she said "I got this at Stanley's and it was 10 for a dollar!"
About 6 months later, I finally got over there, and she wasn't kidding! This place always has such crazy deals. It so crowded, I try not to go when it's daylight. Once, at 8 at night, the parking lot was completely full of cab drivers doing their shopping. I'm not sure what's up with that.
It's completely changed the way I cook. Just this week, they had tangerines on sale 7 for a dollar and 3 heads of cauliflower for a dollar, and 5 lb bags of organic carrots for $.98. Game on!
This is one of my favorite recipes. I love simple soups and this one is particularly good. It was published online in the New York Times recipes for health Pureed Carrot Soup.
Things that I think make this especially good are1. The onions are sauteed for 5 min and the carrots are added and sauteed for 10 minutes in a little butter and olive oil, which develops some deep and caramelized flavors before adding the broth.
2. The thickening agent for this soup is different than most- arborio rice, which gives it a heartier consistency.
But I'm just happy when I get to use my immersion blender. I love that thing.
My dad likes to make this too, only thickened with a potato and with some creme and ginger added. He's the one who got me the immersion blender a few years ago. Thanks dad!
Check out some other fabulous carrot recipes from this site, including carrot-papaya cupcakes and carroty latkes.
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