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So, last night I made "Carpathian Onion Soup" (we are now nearly out of onions, plural, which is something I never expected to say, beleive you me) and spent the evening chatting with a lovely couple (one member-of-whom I got to stick needles in at Harvest and the other member-of-whom turns out live just up the street from DA_Gibbs - small world, but no big surprise) and then having tea and cranberry-coconut coffee cake with them plus our friend Moderatrix, which was quite lovely.
I now have about a litre of this soup left over (it has paprika, and I didn't remember that paprika is a bell pepper - one of our guests is alergic - until after I'd added it, so I wound up make a separate pot for her) plus half a tin of coconut milk and a tub of red pepper hummus.
So The Plan for this evening is to take the imersion blender to the remains of the soup, then stir in some of the hummus, the rest of the coconut milk, a little bit of curry powder, then top it up with some water (or actual dairy milk, we'll see) and serve it as a cream/purreed soup with - still - bread with melted cheese added on top. :-) It should be tasty and filling and delicious. Here's hoping! :-)
Here's the recipe I've come up with (as if making it from new and not from leftover Carpathian Onion Soup):
~*~
INGREDIENTS
Sesame oil OR lard OR butter
1 red onion (diced)
3 cloves garlic (raw)
1 carrot (grated)
+
¼ C red lentils
1 C coconut milk (or table cream)
1 C water
+
½ C mashed sweet potatoes (OR unsweetened canned/mashed pumpkin)
½ C red pepper hummus
1 tsp each: soy sauce, balsamic vinegar, apple juice
1 tsp each: ketchup, grainy mustard
½ tsp each: dried basil, dried winter savoury, curry powder
+
1 C white wine
1 C Water OR coconut milk (OR table cream) + extra to desired thickness
DIRECITONS
1. In a deep pot, combine fat, onion, garlic, and carrot and allow to cook on very low heat for 15 minutes (covered)
2. Add the lentils, coconut milk, and water
3. Bring to a boil on high heat
4. Reduce heat to medium and allow to simmer for half an hour, or until lentils are cooked through
5. Remove soup from heat and, using an immersion blender (easiest and safest way to do it), puree the soup (which should be quite thick at this time)
6. Stir in mashed sweet potatoes, hummus, and seasonings
7. Slowly add white wine, then water (or coconut milk) until desired thickness is achieved (this can work as anything from a bisque to a pottage, so as you will)
8. Return to the soup to the stove and heat through
9. Serve as-is, or garnish with (a) pea shoots, (b) sautéed shiitake mushroom slivers, (c) yoghurt/sour cream, (d) sautéed red peppers, OR (e) broiled cheese-on-toast slices, as for Carpathian Onion Soup
10. Serve and enjoy
I now have about a litre of this soup left over (it has paprika, and I didn't remember that paprika is a bell pepper - one of our guests is alergic - until after I'd added it, so I wound up make a separate pot for her) plus half a tin of coconut milk and a tub of red pepper hummus.
So The Plan for this evening is to take the imersion blender to the remains of the soup, then stir in some of the hummus, the rest of the coconut milk, a little bit of curry powder, then top it up with some water (or actual dairy milk, we'll see) and serve it as a cream/purreed soup with - still - bread with melted cheese added on top. :-) It should be tasty and filling and delicious. Here's hoping! :-)
Here's the recipe I've come up with (as if making it from new and not from leftover Carpathian Onion Soup):
~*~
INGREDIENTS
Sesame oil OR lard OR butter
1 red onion (diced)
3 cloves garlic (raw)
1 carrot (grated)
+
¼ C red lentils
1 C coconut milk (or table cream)
1 C water
+
½ C mashed sweet potatoes (OR unsweetened canned/mashed pumpkin)
½ C red pepper hummus
1 tsp each: soy sauce, balsamic vinegar, apple juice
1 tsp each: ketchup, grainy mustard
½ tsp each: dried basil, dried winter savoury, curry powder
+
1 C white wine
1 C Water OR coconut milk (OR table cream) + extra to desired thickness
DIRECITONS
1. In a deep pot, combine fat, onion, garlic, and carrot and allow to cook on very low heat for 15 minutes (covered)
2. Add the lentils, coconut milk, and water
3. Bring to a boil on high heat
4. Reduce heat to medium and allow to simmer for half an hour, or until lentils are cooked through
5. Remove soup from heat and, using an immersion blender (easiest and safest way to do it), puree the soup (which should be quite thick at this time)
6. Stir in mashed sweet potatoes, hummus, and seasonings
7. Slowly add white wine, then water (or coconut milk) until desired thickness is achieved (this can work as anything from a bisque to a pottage, so as you will)
8. Return to the soup to the stove and heat through
9. Serve as-is, or garnish with (a) pea shoots, (b) sautéed shiitake mushroom slivers, (c) yoghurt/sour cream, (d) sautéed red peppers, OR (e) broiled cheese-on-toast slices, as for Carpathian Onion Soup
10. Serve and enjoy
From:
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From:
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Ghost works well away from down town - though it was one of her soldiers (Ceremonial Guard, whose shoes she mends) who was shot by that guy.
I was modeling at U of O, so just over the bridge from the whole mess. I got be on lockdown! Yay...
Honestly, I ditched after three hours, and went home.
Though I took a circuitous route to get there. Currently waiting for about $160 in groceries to show up at my door... They're taking their sweet damn time. :-P
Anyway. We're having All The People over for dinner tonight because Woah.
Thanks for checking in. :-)
From:
no subject
Anyway, lots of hugs. I ended up donating to a good cause yesterday morning as we were waiting for news, as a small way of fighting the entropy in the universe (as Diane Duane would say in Young Wizards). Made me feel a little better. Hope dinner went well with your beloved people.
<3
From:
no subject
She's doing okay.
Thanks for battling the forces of entropy. :-)
Dinner went well.
My groceries got delivered this morning, so we're having chicken legs and veggie ravioli this evening.
I think I need to start stocking cranberry cocktail and apple juice or something, just so I have non-water beverages on hand and am not always turning to the wine rack for flavoured drinks. :-\