I pulled out the oldest rimmed baking sheet I own, completely for sentimental reasons, when it occurred to me that maybe I should give it a deep clean scrub. I did. My task had zero effect on the baking sheet’s “seasoned” state. I proceeded in prepping my meal!
I cherish the seasons of life that have aged me as a woman, friend, wife, creative, and as of recent, a mother to the little tortellini, Sicily Jean (17 months).
When I became a mother, I was in the middle of expanding my company but felt strongly nudged to slow the pace of my life if I wanted to savor the moments that can quickly pass us by. Here’s where speed and simplicity can meet…
Like children do, Sicily Jean is quick to experience life in the simple details and to the fullest, from temper tantrums to beautiful fits of glee.
The simplest problem can instantly set her off. Like yesterday, when I informed her that the glue stick was not for eating but instead for uniting two formally single objects together, not including her mouth. She used her mouth to express her inner rage.
Back to that nudge I had. My problem was that with all the new responsibilities before me and developing this newer identity…cookingin my own home became a mental challenge for me. Somehow that space had become such an intimidation. As a producer in the food and event industry, I had reached a major life crisis.
But what if my life crisis could set me free?
I braved the kitchen by embracing simplicity and waved my “no no no” finger at extravagance, just for this season.
I made soup.
Today I give you the simplest of soup recipes. I call it Temper Tantrum Roasted Fennel & Carrot Soup. You’ll get a ton of bang for your buck!
When roasted, fennel is rich in flavor. It reminds me of the deep joy I’ve experienced by slowing down so that I might be quick to catch beauty in small moments. Like yesterday. Even in her boiling hot temper state, Sicily turned that tearful face toward me, and reached out so that I might comfort her in return.
I wouldn’t miss that moment for the world.
- 2 fennel bulbs, cored & green parts removed
- 3 tbsp extra virgin olive oil
- 3 medium carrots, peeled and diced
- 2 cups vegetable or chicken broth
- 2 cups water
- Pecorino cheese
- Course sea salt
- Fresh cracked pepper
- Preheat oven to 425.
- Slice the fennel bulbs into half inch slabs. Oil the surface of the baking sheet, lay the fennel slices down and flip to coat. Sprinkle with the salt. Roast in the oven for 15-18 minutes, flipping once. Edges should browned to create that yummy caramelization.
- Meanwhile, combine the broth, water and carrots in a pot and bring to a boil on high heat, then reduce heat to a low boil. Add the roasted fennel, cover the pot and cook until the carrots are tender.
- Transfer the mixture to a blender or use an emulsifier to puree, leaving some bits whole for some texture.
- Season with salt and pepper. Ladle the soup into bowls and top with freshly grated pecorino cheese and cracked pepper.