Luckily, I have never worked any place that required staff to participate in office potlucks. In all of my workplaces, celebrating something meant being taken out by a colleague. If someone uttered the word "potluck" I would cringe and think "What are we being punished for? Shouldn't we spend more time working, and less time socializing?" This is not the case for the husband. Who apparently has regular potlucks at work. I wonder what they are being punished for?
A few weeks ago, the husband decided he would make a soup for his potluck. A breakfast potluck. A soup. I tried hard not to say, that's a dumb idea. Instead, I asked, with my best inquisitive voice, are you sure about that? Yes, he was sure. Everyone was on Weight Watchers and soups are easy, he said. He picked out a recipe from my recently purchased Cilantro book. He bought three pounds of carrots. He was all set on making the soup. Except, of course, he never got to the making it part. That part, somehow fell on me. Tricked again.
As if I didn't hate work potlucks already, making this soup for a potluck I wasn't even going to participate in, sealed the deal. The soup, was delicious. Although it didn't change my feelings on work potlucks, it did reaffirm my good judgment on selecting interesting cookbooks. Way to go me.
Below is the original recipe, with minor alterations. Apparently, it was a hit at the potluck.
Carrot and Cilantro Soup
from Cilantro, published by Southwater
1 tbsp sunflower oil (I used grape seed)
1 onion, chopped
1 1/2 lbs of carrots, chopped
2-3 fresh cilantro sprigs or 1 tsp of coriander (I used both, adding the fresh after pureeing)
1 tsp grated lemon rind
2 tbsp lemon juice
4 cups chicken stock
salt and pepper
more fresh cilantro for garnish
1) Heat the oil in a large saucepan and cook onion for about 5 minutes, until it is soft. Add carrots, coriander, lemon rind and juice. Stir well and add stock and seasoning.
2) Bring to a boil, lower heat and simmer for about 20 minutes, checking occasionally to make sure there's enough liquid.
3) When carrots are tender, puree the mixture, adjust seasoning, and stir in the fresh cilantro.
Serve with an additional cilantro garnish. Or take it to work in a crock pot!