Lately, things have felt a bit all over the place and entirely uncertain. I’m fortunate enough to be working still, but when I’m out seeing the widespread effects of what’s going on, I feel my most uneasy. Every major city I fly to has been still. Not still in the way we usually desire, but eerie. When the crew checks in to whatever hotel we’ve been relocated to, to accommodate all of the significant closures, we are usually the only ones there besides maybe a few other airline crews. We all spend our time tucked away in our rooms, trying our best to stay distracted until we can be home. It’s something right out of a young adult book about a dystopian world. Most of us are wearing masks and trying to stay as distant as we can. Not easy since we sit cheek to cheek on our jumpseats. There is almost a silent understanding of trust that we are all sharing the same precautions, or maybe it’s just what I assure myself to feel better while I’m out. When the trip concludes, and the six or so essential travelers exit the jetbridge, we all gather up to head home. For some people, that means another flight (not all of us live in the same state as where we are based), a car ride through mostly empty Seattle, or in my case, a short train ride. I choose to stand and touch as little as I can on the train, and while it is a bit anxiety raising, the short walk home from the station in the fresh air is worth it all. I take off my uniform immediately and shower, no risks are taken, and then I can go away to the kitchen. I ask Dan what we should have for dinner, and think about what baking I’d like to do.
Being home has felt oppressive to some, but for me, it’s the best escape. I can put on a podcast and cook, bake, or clean. All things that center me and make me detach from the constant news. Keeping in line with pantry staples and using what is on hand, I decided to share a soup recipe that stores well and doesn’t require too much fuss. I hope you’ll give it a try the next time you’re looking for a distraction from the things around you.
Carrot and Tarragon Soup
- Food Processor/immersion blender
- 5 Large Carrots (red carrots, if in season)
- 1 Shallot Finely chopped
- 2 Cloves garlic Smashed
- 2 Yukon Gold potatoes peeled and cubed
- 1 tsp Fresh ginger Grated
- 3 tbsp Olive Oil more to finish
- 1 Yellow onion Finely chopped
- 3 tbsp Tarragon Finely chopped, reserving 1 tbsp to garnish
- 1 bundle Sage, rosemary, and thyme tied in a bundle with kitchen twine
- 1 tsp Peppercorns
- 2 cups Chicken Broth
- Salt and pepper
- Greek yogurt
- Heat olive oil in a large, heavy-bottomed pot on medium heat and add the onion, shallot, salt, and peppercorns. Cook until slightly translucent, about 5 minutes. Add the carrots and potatoes and cook until slightly tender. Add broth, tied herbs, and bring to a boil. After reducing the heat to a simmer and cook covered for about 45 minutes. Until the vegetables are very tender. Remove the herb bundle and allow the soup to cool slightly.
- Working in batches if your food processor or blender is too small, Pulse until the soup is VERY smooth. Return to the pot to reheat and add salt and pepper to taste. Serve warm with a dollop of plain yogurt, a swirl of olive oil, and a little fresh tarragon. The soup can last a few days in the fridge or be frozen. If freezing, you will need to reblend.
Until next time, enjoy, friends.