Recipes from the January Soup and Salad
We had a lot of fabulous food at our most recent Soup and Salad. Here are a few of them for you to recreate at your own home.
Spicy Indonesian Yam and Peanut Soup
1 1/2 lb yams/sw potatoes
12 oz parsnips
12 oz carrots
1 1/2 t sea salt plus more to taste
1/2 C grated or chopped fresh ginger
1/2 C chopped cilantro
2 large yellow onions
2 T olive oil
3 - 4 cloves garlic, finely chopped
1 t curry powder
1/2 t cumin seeds, toasted and ground
1 T tamarind paste
1 - 2 T fresh lemon juice
1/3 C smooth peanut butter
3 - 4 C (1 liter) basic light vegetable broth
Peel the yams, parsnips and carrots, cut them up roughly into pieces no larger than an inch of two, and combine them in a large soup pot with 6 C water. Add a teaspoon of sea salt, the grated or chopped ginger and the cilantro leaves. Bring the water to a boil, then lower the heat, cover the pot, and simmer the soup for about 30 minutes. Test to be sure all the vegetables are tender.
Meanwhile, chop the onions and saute them in the olive oil, stirring over a medium flame for about 10 minutes. Add the garlic and a pinch of salt and continue cooking for another 15 minutes or so, until onions and garlic are both soft and golden brown. Add the curry powder and cumin, stir for about a minute, and then add the onion mixture to the soup. Deglaze the pan by swirling a bit of the broth around in it and add it back to the pot.
Stir the tamarind paste, a tablespoon of lemon juice, a pinch of cayenne and the peanut butter into the soup. Remove the soup from the heat and add 2 cups vegetable broth. Puree the soup in a blender, in batches, or use an immersion blender. Add as much more vegetable broth as you need to get a creamy, souplike texture; the soup should pour easily from a ladle, like a custard sauce. Taste the soup, and correct the seasoning with more salt or lemon juice if needed. If you don't happen to have tamarind paste, you will want to add a touch more lemon to get the right acid balance. Serve the soup hot, garnished with cilantro leaves and a few chopped dry-roasted peanuts.
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