The Cream Tea Debate & a Food Fail: Carrot Soup

20201215, I originally meant to bring up the British equivalent of the dip-first-or-dunk-first debate — the #CreamTeaDebate between the Cornwall and Devon camps — and imagined an elegant breakfast of clotted cream and carrot soup. But when I opened the tub, there was almost no clotted cream left. I tried to improvise — butter over jam, jam over butter — but concluded this counted as a #foodfail, and disqualified it from the post. More than anything, I'm reminded once again that trying more than one dish during the busy morning rush is asking too much. So today's breakfast is simply #CarrotSoup -Melt butter in a pan and sauté half an onion until translucent. Then add the carrot, cut into half-moons, and sauté as well. -Add the world's prettiest chickpeas, boiled the night before, pour in a little water and a good amount of milk, and simmer for 2-3 minutes. -Pour into a blender and puree. -Transfer back to the pot and (since there's no whipping cream) simmer again with a bit more milk added. *It comes out the color of pumpkin soup, overwhelmingly thanks to the chickpeas. #CarrotsAreJustTheSidekick