All About Roasted Roots Soup

This soup came about after my last batch of pressure cooked broth was nicely cooled and waiting in the fridge, with caps of fat to be removed.  I was thinking what sort of soup shall we make?  There was a bit of broccoli from the market, but more would be needed for a cream of broccoli soup.  Then, back at the market, next day, no broccoli was left.  However there were some nice parsnips, and that spurred me on to the thought of other roots; carrots, shallots, sweet potato and garlic.  Yes, and the idea of a cream of roots soup was hatched.


Jubilee and a Cajun Catfish Etoufee

I was recently invited to be part of a review event for Jubilee, Recipes from Two Centuries of African American Cooking, a just published, new cookbook by Toni Tipton-Martin.  Thanks Camilla for extending the invite. 

About the book, from the Publishers:
"More than 100 recipes that paint a rich, varied picture of the true history of African American cooking—from a James Beard Award–winning food writer

NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Bon Appétit • Eater • Food & Wine • Kitchn • Chowhound

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?