Okay, I’m writing this a week after I made the soup, so bear with me.
I had my friend Gigi over for dinner and she took all of the pictures and helped me by cutting up the vegetables after I set off the fire alarm with my first attempt. Luckily all that was lost was the oil and coriander that had burned and coated one of the carrots.
Before I get ahead of myself, I should also mention that I made my own vegetable broth this time and so had the amount the recipe called for. I used the vegetal remnants from the lentil-rice soup (some bits of onions and leftover mint) along with whatever else I had that seemed like it would be good in stock (garlic, ginger, bay leaf, mushrooms, seaweed, and some herb mixture I found in the back of the pantry that I think was mostly seaweed and parsley). It’s entirely possible that some other things made their way in there, too, but I can’t remember.
As mentioned elsewhere, I hate onions, but I can’t really remember having had leeks before, so I decided two leeks would be better than a leek and an onion. Probably more expensive, but better. Having never dealt with leeks before, it is entirely possible that I didn’t wash them well enough and some mud made its way into the soup. Oh well.
Once the aforementioned fire alarm incident was over, the soup making went much more smoothly. My only real complaint with this recipe is that it takes a long time to cook and smells really good and we were hungry and can we just EAT IT NOW?
I would probably make this soup again and I’m a little sad that my leftovers have almost run out. (Yes mom, even with the split-peas.)
Why yes, that is a comic book.
Next up: Chile-Coconut Braised Beef Short Ribs