My friend Kit told me she loves to make pureed vegetable soups. I tasted the carrot soup she made last week and it was just wonderful. My new issue of Fine Cooking has a master recipe for pureed vegetable soup, with 'endless variations.' Step 1 is choosing your ingredients. They listed the ingredients for making butternut squash soup with garam masala, yogurt, and lime, and I decided to make that. Step 2 is choosing your aromatics (mine were leeks, shallots, celery and garlic), sauteeing them in butter, then adding your choice of spice (mine was garam masala). Step 3 is choosing your vegetable (mine was butternut squash) and simmering it, along with the aromatics, in your choice of liquid (mine was vegetable broth). Step 4 is pureeing. Step 5 is finishing with a dairy, (mine was Greek yogurt), an acid, (mine was fresh lime juice), and a garnish (mine was chopped cilantro). It really was easy. Was it fabulous? No, but it was good. Not a keeper. It think it was the garam masala. I've never used it before, and though it contained only a teaspoonful, half of that would have sufficed. I will use the master recipe again. I was glad to use the Greek yogurt and cilantro that were left over from a recipe I made on Monday. And just as a btw, Emily wouldn't try either of the dishes I made. Not even one little bite. I wasn't surprised.
6 comments:
I like using the Greek yogurt and, in fact, will use it today with cucumbers, green onions, and tahini to pour over falafel that I made yesterday. Instead of pita we're having Naan! I can imagine what Emily said it looked like! :)
That sounds like a useful master recipe -- even if the first try didn't bowl you over.
Hey - nothing ventured, nothing gained. I think it looks great - like something you'd get in a restaurant. Emily has the taste buds of a teenager - someone who hasn't been adventurous with food yet.
I have a spice packet of garam masala in my pantry that I haven't tried yet. Have you ever tried red thai curry? I love it - it sounds like it would work well in that soup.
I was just thinking the same thing...Curry! I have some wonderful curry that a friend of mine from Calif. sent to me and it would be marvelous in a soup like that. I'm going to have to experiment. I think that soup looks great. I have some butternut squash soup in the freezer, leftover from the last time I made it. I'll have to thaw it and have it for lunch now. You've made me hungry for it! I'm not surprised either that Emily didn't want to taste it or what her thoughts on how it looked were. Kids are like that.
I love pureed veggie soups. Butternut squash is my fav. To distract from the wierd look, I tri to drop in a dollup of sour cream, and sprinkle chives on top!
Butternut is a favorite soup of mine, I have had it with apples, and I like that a lot!
My kids wouldn't eat it either.
I forgot to tell you that I made the Pioneer woman's pot roast because of your recommendation. It came out great! I was too lazy to take a picture.
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