BELOW STAIRS: Recipes for Readers and Writers

Readers and writers do not live by intellectual sustenance alone—sometimes they need the real thing! I was fortunate in having an Italian mother who came from a very large family of talented cooks. My nana was the best of them, and never used a recipe in all the years she turned out fantastic pastas, roasts, Italian pastries, and pizza. My mother, Flora, was a great cook too, often developing her own special dishes or expanding on family recipes.

Here are some of the best recipes from my childhood. I’ll be updating them frequently, so be sure to check back. And, if the mood strikes me, I might even throw in a Regency recipe, or two!

And don’t forget to check my News page to find out the latest news about my Books.

Phil Kelly’s Carrot Soup

Most of the recipes here on Below Stairs are from the secret vault of my mom’s Italian recipes. But this month I have a guest chef – my dad (he’s the good-looking guy in the picture). Dad is the coolest person I know and a great cook. So, just in time for spring, I present Phil Kelly’s carrot soup. I promise it will be the best you’ve ever tasted.

• 6 TB salted butter
• 1 large yellow onion – chopped
• ¼ cup fresh ginger – chopped very fine
• 3 large cloves garlic – minced

Saute all of the above for 15 minutes

Add:

• 7 cups chicken broth
• 1 cup dry white wine
• 1 – ½ to 2 lbs. carrots, cut into ½ inch pieces

Cook:
On low heat for 45 minutes to 1 hour until carrots are well cooked.
Transfer 1/3rd of the carrots and broth to a blender and puree.
Repeat with the remaining carrots and broth.

Pour soup into saucepan and heat.

Just before serving add 2 TB of fresh lemon juice and a generous pinch of curry to the soup.

To serve:
Put a dollop of sour cream on top of each serving.
Have a big salad and crusty bread ready to serve with the soup. A dry white wine wouldn’t hurt!

PFK

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