Yesterday I pulled out my recipe and started making a batch of one of our favorite soups . . . Chicken Soup with Dumplings.
Everybody loves it so I thought I'd make a double batch.
Chopped up the onions, celery, and carrots to get them ready to saute in the melted butter.
Some of you may remember me mentioning I grew two new (to me) varieties of heirloom purple carrots this past gardening season. I've served them chopped and grated in salads and they've inevitably been mistaken for raw beets. This should have been a warning to me. Shoulda', but wasn't. Dumb, dumb, dumb.
I put a couple of regular Scarlet Nantes carrots in my soup fixings and a couple of the purple ones.
Can you guess what happened? Yep, the purple carrots "bled" just the same as beets do when cooked. This did baaaad things to my should-have-been beautiful chicken soup made with rich, golden turkey broth and deep yellow dumplings.
The chunks of chicken in the soup turned an unappetizing gray along with the dumplings and . . . well, virtually everything else.
The eager eaters around my table were very kind. They said the soup tasted just as good as always. Bah.
Lesson learned: The appearance of food plays a big part in its perceived flavor. Also, don't cook with purple carrots unless you're striving for an unusual, and perhaps startling, appearance.
Hey, don't fault me for this. I've only been cooking for 50+ years. I evidently have a lot to learn yet.
B2B Book Review: Heritage Cooking
4 hours ago