{"id":2117,"date":"2010-11-10T22:58:59","date_gmt":"2010-11-11T03:58:59","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?page_id=2117"},"modified":"2010-11-10T23:00:09","modified_gmt":"2010-11-11T04:00:09","slug":"printers-row-carrot-jalapeno-soup","status":"publish","type":"page","link":"https:\/\/debslunch.com\/debslunchblog\/recipes\/printers-row-carrot-jalapeno-soup\/","title":{"rendered":"Printer&#8217;s Row carrot &#038; jalapeno soup"},"content":{"rendered":"<p>I clipped this recipe from the <a href=\"http:\/\/www.chicagotribune.com\/\">Chicago Tribune<\/a> over 15 years ago, when I lived in Chicago, and never made it till this week. Michael Foley opened Printer&#8217;s Row in the &#8217;80s &#8211; 1981, to be exact &#8211; 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).\u00a0 Now I guess he&#8217;s consulting and making meals for <a href=\"http:\/\/leisureblogs.chicagotribune.com\/thestew\/2009\/06\/michael-foley-teams-with-peapod-to-deliver-meals.html\">Peapod<\/a> (grocery delivery service). A friend of mine&#8217;s son worked there for awhile, and I always imagined him making this soup.<\/p>\n<div id=\"attachment_2118\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2010\/11\/postcard-chicago-dearborn-station-nice-1935.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2118\" class=\"size-medium wp-image-2118\" title=\"postcard-chicago-dearborn-station-nice-1935\" src=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2010\/11\/postcard-chicago-dearborn-station-nice-1935-300x189.jpg\" alt=\"\" width=\"300\" height=\"189\" srcset=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2010\/11\/postcard-chicago-dearborn-station-nice-1935-300x189.jpg 300w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2010\/11\/postcard-chicago-dearborn-station-nice-1935.jpg 510w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-2118\" class=\"wp-caption-text\">Dearborn Station in Chicago IL<\/p><\/div>\n<ul>\n<li>1 pound of carrots, peeled and coarsely chopped<\/li>\n<li>1\/2 a medium onion chopped<\/li>\n<li>1 TBLS peeled and grated fresh ginger<\/li>\n<li>1 clove of garlic, smashed<\/li>\n<li>1 jalapeno chile, chopped &#8211; leave seeds in if you like heat<\/li>\n<li>3 TBLS olive oil<\/li>\n<li>5 whole black peppercorns<\/li>\n<li>1 3-inch sprig of fresh rosemary, or thyme<\/li>\n<li>1 bay leaf<\/li>\n<li>4 cups chicken or vegetable broth (I used turkey)<\/li>\n<li>1\/3 cup cream or half &amp; half<\/li>\n<li>Salt and freshly ground pepper to taste<\/li>\n<\/ul>\n<p>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 <em>bouquet garni<\/em> by tying the peppercorns, rosemary or thyme, and bay leaf in a piece of cheesecloth. Add the stock and <em>bouquet garni<\/em> 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.<\/p>\n<div id=\"attachment_2119\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2010\/11\/bouquet-garni.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2119\" class=\"size-full wp-image-2119\" title=\"bouquet-garni\" src=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2010\/11\/bouquet-garni.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2010\/11\/bouquet-garni.jpg 300w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2010\/11\/bouquet-garni-150x150.jpg 150w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-2119\" class=\"wp-caption-text\">Tying a bouquet garni - the idea is to keep stray bits of herb out of your food, but not the flavor <\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s Row in the &#8217;80s &#8211; 1981, to be exact &#8211; and it was one of the first outposts in gentrifying the South Loop\/Dearborn Station area (which is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":402,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2117","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/2117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=2117"}],"version-history":[{"count":2,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/2117\/revisions"}],"predecessor-version":[{"id":2121,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/2117\/revisions\/2121"}],"up":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/402"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=2117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}