Among the cookbooks I received that belonged to my late sister, I found a copy of Fields of Greens, New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville. The inspiration of this recipe collection only gets better with the tiny scrap of history tucked into the pages. My sister purchased the cookbook way back in 1994, at The Tattered Cover in Denver. At the time, I lived in Denver, and The Tattered Cover (original location that has since closed) was among the best places in town to share an afternoon with a friend.
The book’s receipt marked pages 114-115, and held a place between Carrot Soup with North African Spices and Carrot-Leek Soup with Thyme. I’m going with the Carrot Soup with North African Spices selection to put this cookbook back into use. Here’s a look at the recipe.
Cook On 