Thursday, February 5, 2009

laundry and soup

usually on a thursday night, i'd be rolling around in the dirt with my rugby girls, but it's raining in l.a. (gasp!), so practice was cancelled.  it's actually a blessing in disguise since my pile of laundry has gotten so massive that the pile on top of the basket is equal to the amount actually in the basket.  i haven't been able to find time to do laundry in 3 weeks!  no bueno.

since i actually got to have a night in, i decided to make the best meal ever on a rainy day: soup!!  i had a bunch of russet potatoes left over from last week (it was buy one, get one free for a 5 lb. bag!).  you know what that means...potato soup!

i gotta say, i love the slight spice of the curry with the tanginess of the lemon/sour cream.  when i initially seasoned the soup, i thought it was a bit salty and that it lacked some acidity.  now, what did i have with acidity in my kitchen....ah, yes: karl's million lemons from last weekend.  the lemon did just the trick!  i'll be freezing some of this and taking some for work tomorrow.  if i had it, i'd totally have some buttered sourdough toast with this...mmmm, butter.

curry potato soup
(serves 4-8, depending on how much deliciousness each person wants to consume)

2 tbsp olive oil
1 large onion, chopped
3 stalks celery, chopped
2-3 medium carrots, chopped
2 cloves garlic, chopped
2 bay leaves
3 tbsp curry powder
1 1/2 tbsp ground coriander
1 tsp nutmeg
couple pinches cayenne
salt & pepper
6 cups chicken stock
4 russet potatoes, peeled & chopped
1 lemon, zest & juice
1/4 cup sour cream
2 scallions, chopped (for garnish)

in a soup pot, heat up the olive oil.  put in the onion, celery, carrots, garlic, and bay leaves.  salt & pepper the veggies.  after the veggies have sweat out a bit, put in all the spices and saute for a couple minutes.  then put in the potatoes and chicken stock.  put the heat up to medium-high and bring the soup up to a boil.  then knock back the heat to allow it to simmer until the potatoes are soft.  

while the veggies are simmering, mix 2 tsp of the lemon juice, zest, and sour cream together.  set aside.

when the potatoes are tender, take off the heat.  fish out the bay leaves.  using an immersion blender, blend all the veggies together until the soup is smooth.  add salt & pepper to taste.  stir remaining lemon juice through the soup.  

portion out the soup into bowls.  put a dollop of the lemon sour cream in the middle and sprinkle scallions over the soup.  serve and enjoy the awesomeness.

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