And the winner is…both.
I like soups that simmer for hours. Cooking soup all day ensures its flavors deepen and the soup has a chance to infuse the house with its aroma. Unfortunately you don’t always have time for that. Enter the Carrot Ginger Soup from Eat, Live, Run. This soup was quick – about 30 minutes in total – the aroma of the sautéed shallot and ginger was great. Best of all the simple ingredients blended nicely, with the fresh ginger providing a nice pop to the taste buds.
The only concern I had was whether or not it would be enough for three of us (including a teenager). The recipe made two healthy servings, and while I could have doubled it, I was looking for something to add to the mix. Enter George Foreman.
We got Anthony a George Foreman grill for Christmas. The idea was to make it easy for him to grill a burger or hot dog in the afternoon before a late practice if he wanted to. Not sure how often he has done that, but I have now used it a couple of times and like it. Since tomato soup with grilled cheese was one of my favorite lunches from the college dining hall, I opted to couple the soup with a sandwich made on the Foreman grill. Rather than a plain old grilled cheese I one upped this and made grilled turkey, with vadilia onion, arugula and jellied cranberry sauce (adding the cranberries after the sandwich cooked). The cool cranberries made a nice complement to the warm sandwich, and the sandwich was a nice complement to the soup. Thank you George Foreman.