I almost forgot that I was blogging about food and cooking for the underemployed until a friend of mine suggested that I should do a food blog. Hmm, sounded familiar - didn't I already start that project? One of the benefits (or curses) of adult ADD is that you start a bunch of stuff and (a) never finish it, or (b) forget you were doing it and later discover that you already did the upfront work! Luckily, a blog has no deadline - and in my case, no followers - so I can add an entry anytime and no one will care.
Well, as luck would have it, the country is knee deep in sixteen-percent unemployment and many of my hopey-changey friends are hoping to scrounge up a little change to they can still eat in the style to which they're accustomed. Besides, you can take the leftovers for lunch to your shovel-ready job.
Hopefully curry powder is a staple in many kitchens and an immersion (stick) blender is something you'll still have tucked away in the cupboard from back in your haute bourgeoisie days.
Curried Parsnip Soup
6 medium parsnips, peeled
1 medium onion, sliced
2 cloves garlic, peeled
1 teaspoon minced ginger
2 tablespoons vegetable oil
2 tablespoons butter
2 teaspoons curry powder (or more to taste)
1 quart chicken stock, vegetable stock, or water
1 tablespoon lemon juice
1/4 cup heavy cream (optional)
In a heavy-bottomed 3.5 quart pot, saute onion and garlic in butter and oil for about 3 - 4 minutes. Add the parsnips and ginger and continue cooking until the vegetables begin to caramelize. Add curry powder, stir and continue cooking (about 2 minutes). Add enough stock to just cover the vegetables and simmer until parsnips are very tender. Using a blender or immersion blender, puree soup until smooth. You may have to add a bit more stock. Add Lemon juice and adjust seasoning with salt and pepper. To finish add cream off the heat. Garnish with chopped chives, if desired.
Tomato-ginger soup
2 pounds ripe tomatoes, peeled, seeded, and chopped
2 tablespoons vegetable oil
1 large onion, sliced
1 carrot, peeled and chopped
3 cloves garlic, peeled
1 tablespoon ginger, minced
1/2 teaspoon cumin
1/2 teaspoon corriander
vegetable stock
salt
pepper
1/4 cup heavy cream (optional)
In a heavy-bottomed 3.5 quart pot, saute onion, carrot, and garlic in oil for about 3 - 4 minutes. Add the tomatoes and ginger and continue cooking until the tomatoes begin to breakup. Add cumin and corriander powders, stir and continue cooking (about 3 minutes). Add enough vegetable stock to cover tomatoes. Simmer until vegetables are very tender. Using a blender or immersion blender, puree soup until smooth. You may have to add a bit more stock. Adjust seasoning with salt and pepper. To finish add cream off the heat.
