(Extra apostrophi especially for Watoosa. )
Come on! What is easier than soup? Well, falling down, for one. And the common cold! Oh! Oh!... and also slipping in the bathtub! Anyway, soup is usually easy for dinner if you gots ya chop on. (There is plenty of chopping to do.) We have this cookbook called Practical Cookery: Soups that we use alot. The editor of the book is not listed, thank goodness, or I would have written and complained. They list all kinds of mistakes like "Pumpkin Soup..... page 140" when it is really on page 201. Not even close! They also sometimes switch up the pictures of the soups. I've written corrections all over this book, but still it just keeps on givin'. There's some yum in there. Their pictures are really fantastic looking, while mine.... well, look at the one for today's soup. Not the most attractive, but you've got to take my word for how it tastes.
Some are especially good when you have a cold, like Indian Potato and Pea....
Indian Potato and Pea
(serves 4 small, 3 average, or 2 really hungry people)
2 T vegetable oil
8 oz mealy potatoes, diced
1 large onion, chopped
2 garlic cloves
1 t garam masala
1 t ground coriander
1 t ground cumin
2 cans vegetable stock
1 red chili, chopped (pick your damage, or use red pepper flakes)
1 c frozen English peas
2 T unsweetened yogurt
salt and pepper
cilantro, chopped
Heat the oil in a large saucepan. Add the potatoes, onion and garlic and saute over medium heat, stirring constantly, about 5 minutes. Add the garam masala, coriander and cumin, and cook, stirring constantly, for 1 minute.
Stir in the stock and chili and bring mixture to a boil. Reduce the heat, cover the pan and simmer for 20 minutes, until the potatoes begin to break down. Add the peas and cook another 5 minutes. Stir in the yogurt and season with salt and pepper. Garnish each bowl with as much cilantro as you can stand; serve with warm bread.
Come on! What is easier than soup? Well, falling down, for one. And the common cold! Oh! Oh!... and also slipping in the bathtub! Anyway, soup is usually easy for dinner if you gots ya chop on. (There is plenty of chopping to do.) We have this cookbook called Practical Cookery: Soups that we use alot. The editor of the book is not listed, thank goodness, or I would have written and complained. They list all kinds of mistakes like "Pumpkin Soup..... page 140" when it is really on page 201. Not even close! They also sometimes switch up the pictures of the soups. I've written corrections all over this book, but still it just keeps on givin'. There's some yum in there. Their pictures are really fantastic looking, while mine.... well, look at the one for today's soup. Not the most attractive, but you've got to take my word for how it tastes.
Some are especially good when you have a cold, like Indian Potato and Pea....
Indian Potato and Pea
(serves 4 small, 3 average, or 2 really hungry people)
2 T vegetable oil
8 oz mealy potatoes, diced
1 large onion, chopped
2 garlic cloves
1 t garam masala
1 t ground coriander
1 t ground cumin
2 cans vegetable stock
1 red chili, chopped (pick your damage, or use red pepper flakes)
1 c frozen English peas
2 T unsweetened yogurt
salt and pepper
cilantro, chopped
Heat the oil in a large saucepan. Add the potatoes, onion and garlic and saute over medium heat, stirring constantly, about 5 minutes. Add the garam masala, coriander and cumin, and cook, stirring constantly, for 1 minute.
Stir in the stock and chili and bring mixture to a boil. Reduce the heat, cover the pan and simmer for 20 minutes, until the potatoes begin to break down. Add the peas and cook another 5 minutes. Stir in the yogurt and season with salt and pepper. Garnish each bowl with as much cilantro as you can stand; serve with warm bread.
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