A little touch of parsley to the sofregit (patiently caramelized onions + slowly cooked down tomatoes then take off the heat and add pressed garlic and tah-dah).

Now on to the sofregit, beginning with some deliciously carmemlized onions, about to be joined by juicy, ripe tomatoes …

Almost there…

Using Crescent Dragonwagon’s recipe for Potage de Guisantes Barcelona as a special homage to Spanofile partner, I am close to making the sofregit, which is a signature of Spanish cuisine. Looking forward to topping this off with my baby January carrots (though admittedly all else came from outside my garden now that we’re pretty much in the seasonal freeze – though being so has me inspired and hungry for early spring planting). More on that to come!