I clipped this recipe from the Chicago Tribune over 15 years ago, when I lived in Chicago, and never made it till this week. Michael Foley opened Printer’s Row in the ’80s – 1981, to be exact – and it was one of the first outposts in gentrifying the South Loop/Dearborn Station area (which is very nice now, and still relatively affordable). Now I guess he’s consulting and making meals for Peapod (grocery delivery service). A friend of mine’s son worked there for awhile, and I always imagined him making this soup.
Dearborn Station in Chicago IL
- 1 pound of carrots, peeled and coarsely chopped
- 1/2 a medium onion chopped
- 1 TBLS peeled and grated fresh ginger
- 1 clove of garlic, smashed
- 1 jalapeno chile, chopped – leave seeds in if you like heat
- 3 TBLS olive oil
- 5 whole black peppercorns
- 1 3-inch sprig of fresh rosemary, or thyme
- 1 bay leaf
- 4 cups chicken or vegetable broth (I used turkey)
- 1/3 cup cream or half & half
- Salt and freshly ground pepper to taste
Cook the carrots, onion, ginger, garlic and jalapeno in the olive oil in a large soup pot until the vegetables are starting to color. Make a bouquet garni by tying the peppercorns, rosemary or thyme, and bay leaf in a piece of cheesecloth. Add the stock and bouquet garni to the pot, bring to a boil, and then reduce heat and simmer until the vegetable are tender, about 30 minutes. Puree the soup in a blender or food processor, and then pass it through a strainer into a bowl, pressing hard on the solids. Add the cream, and then reheat gently to serving temperature.
Tying a bouquet garni - the idea is to keep stray bits of herb out of your food, but not the flavor
