I tried my hand at inventing a new soup yesterday. I'm sure plenty of other people have made something like this before, but for me, I never have, nor have I ever seen a recipe for such, so for me, I was inventing it.
I sauteed chopped onions and carrots in butter with salt, pepper, and garlic, in butter and olive oil until very soft, then combined it with veggie stock and peanut butter and pureed it with my (new for Christmas!) immersion blender until very smooth. I also spiced it up with a combination of a few different curry spice blends as well as cinnamon, dried chiles, turmeric, and a little cocoa-based chili powder.
The veggie stock I used was a little different than normal. With the various veggies and the usual bay leaf and peppercorns, I also threw in curry leaves and kaffir lime leaves, because I knew I was using that batch of stock for the curry-peanut soup, and thought those flavors would be nice. I also used extra black peppercorns for the extra spicy kick.
Anyhoo, after blending the stock, onions, carrots, and peanut butter together and adding the spices, I taste-tested the soup and thought it needed a little tang to go with the herbiness and nuttiness. I had been planning on using milk and flour to make the soup creamy, but after the taste test I thought that maybe yogurt would add the tang I thought the soup needed in addition to the creaminess. So I added a few big spoonfuls of yogurt and pureed again.
The soup came out good but I think it had a touch too much peanut butter. Dan said he loved it and ate two big bowlfuls. I definitely think it was good enough to make again, but I'll probably make just a few changes. A little less peanut butter and a little more stock. And maybe a little ginger in the soup would be good.
Happy eating!
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