A vegetable-focused dish felt right after my recent visit to Blue Hill at Stone Barns, a restaurant opened in 2004 by Dan Barber, a James-Beard nominated chef who was the subject of an episode of Netflix’s Chef’s Table.
Barber is a farm-to-table pioneer — the restaurant utilizes the bounty from the large farm surrounding it to create different dishes each night. You can see fields of kale and tomatoes from the dining room window. And at least half the menu showcased plates composed almost entirely of vegetables.
So when I was flipping through cookbook author and celeb Chrissy Teigen’s new book Cravings: Hungry for More this past week, I was drawn to a bright carrot soup.