I have, I know, complained before about carrots and described in detail how much I detest them. All other vegetables (save the lowly celery stalk) are good friends of mine. I will happily dine on asparagus, Brussel sprouts, spinach, okra, eggplant, broccoli, cauliflower, and pretty much any other vegetable you can name. My love of vegetables started as a child. On one notable birthday (we were permitted to ask for any dinner menu on that one day a year), I asked for creamed spinach, lima beans with bacon, grilled asparagus, and baked potato.
That’s one of the reasons my parents’ insistence that I eat cooked carrots once a week astonishes me to this day. I would have happily eaten parsnips, turnips, or peas, but every Wednesday night we had the orange crud battle. I typically lost. And while cooked carrots made me gag (and still do), cold, congealed cooked carrots are another level of pain and agony. That’s typically when I forced myself to down them, after a couple of hours squirming on the dining room chair and pushing them around the plate.
My loathing of carrots continues to this day. Strangely, I was never forced to eat celery, even though my mom stuffed stalks with cream cheese and/or peanut butter several nights a week for my dad as an appetizer. Apparently, eating veggies as an appetizer was optional in my house. It was a blessing, because celery never appealed much to me. It’s stringy and has very little taste (unless you pour a half a teaspoon of salt on each bite).
This is one reason why I get aggravated at soup makers. I expect it in vegetable soup, but try buying a can of chicken noodle soup that hasn’t been tainted with a few carrots. Some brands even include celery. But chicken and dumplings – which sounds amazing – has both critters in it. So does split pea with bacon, and let me just say that there are far more bits of carrot in that one than bits of bacon. They should just call it what it is – carrots in pureed pea with a bacon bit waved over it.
I get annoyed primarily because when you pluck out all the nasty pieces of carrot and celery, you have about half of a can left. A secondary reason I get annoyed is that if you leave them in, the whole soup tastes awful.
Now some folks have told me that “carrots and celery absorb the flavors of the other ingredients.” This is a bald-faced lie. Carrots and celery absorb nothing but moisture and become large, mushy bits of bitterness.
Some other folks have told me they use these items to create “that crunchy texture.” First of all, they won’t be crunchy if you cook them. If you don’t cook them, they will taste awful. Secondly, soup, by definition, is not supposed to be crunchy. If you want to add crunch, do what normal people do and use oyster crackers or saltines. But for heaven’s sake, leave the carrots where God put them – underground!
Can you tell I made some canned soup this weekend?
